Lemon/Raisin Cookies
Submitted by plynlit66
Lemon raisin cookies made with cake flour, fresh lemon juice, and lemon zest for a bright citrus flavor and tender crumb. Rolled thin and cut, ready in 40 minutes, makes 2 dozen.
YIELD
2 dozenPREP
25 minCOOK
10 minREADY
40 minTwo things set these cookies apart from a standard lemon drop: cake flour for an unusually delicate crumb, and both lemon juice and lemon zest so the citrus comes through in the dough at every level.
The raisins get chopped before folding in, which distributes them through every bite rather than leaving whole fruit to compete with the roll and cut. Roll the dough a thin ⅛ inch, cut with your preferred cutter, and bake fast. The high heat and short bake time gives the edges a light crisp while keeping the centers tender.
Ingredients
Directions
Cream butter and sugar.
Add egg. Add lemon juice and rind.
Sift flour, measure, and sift with baking powder, baking soda, and salt.
Add to first mixture.
Add raisins.
Mix thoroughly.
Turn onto lightly floured board. Roll in sheet ⅛ inch thick.
Cut with floured cutter. Place on slightly oiled baking sheet.
Bake in hot oven at 425 degrees F. 10 to 12 minutes.
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