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Рецепт Molasses Raisin Biscuit Cookies

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Ингредиенты

  • In a food processor or in a large bowl, combine:
  • 2 3/4 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon (optional)
  • 1 tsp freshly ground nutmeg (optional)
  • Cut in or pulse in in:
  • 3/4 cup cold butter, cut in cubes
  • until the mixture resembles a fine meal. Remove to a large bowl and stir in:
  • 1 1/2 cup raisins (light or dark, your preference)
  • Make a well in the center of this mixture.
  • Mix together:
  • 2/3 cup fancy molasses
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • Pour into the well and mix only enough to form a dough ball.
  • Roll out on a well floured surface to 3/4 inch thickness and cut the cookies out with 2 1/2 or 3 inch biscuit cutter and place
  • in a parchment lined cookie sheet about 2 inches apart.
  • Bake at 350 degrees F for about 15-20 minutes. The edges should just
  • begin to brown when they are baked and the centers risen. Baking time
  • may vary a little depending on the size of your
  • biscuit cutter.
  • Makes about 18 large cookies.
  • Vanilla Glaze
  • 1/2 cup icing sugar (powdered sugar)
  • 1/2 tsp vanilla extract
  • 2 to 3 tsp milk
  • Mix together until smooth. You will want this to be quite a stiff glaze
  • so only add enough milk to bring it to a thick consistency. Pipe crosses
  • onto the tops of the warm buns. A Ziploc bag with the corner snipped
  • off works well for this if you do not have a piping bag.
  • If
  • making these to store stacked or in a cookie jar I'd make a Royal Icing
  • glaze which hardens better and is more durable. For that I use:
  • 2 cups icing sugar
  • 1 1/2 tbsp meringue powder and
  • 3 tablespoons of lukewarm water
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