In the last post I wrote about roasting squash while I made raisin cookies. But although I had most of the ingredients in the house, I didn't have everything, and I was working from a different recipe than the one I posted here. The recipe I used, also from my grandmother Nadia, is more precise but makes about double the amount, that is, a truly impressive quantity of cookies. Make this full quantity only if you intend to give away boxes of the things!
The base recipe goes like this:
Cream 375 g of butter with 375 g of powdered sugar. Mix in six eggs, one by one, then 375 g of flour one tablespoon at a time. Add the grated rind of one orange, a pinch of salt, and finally, 375 g of raisins that have been soaked in rum.
On a cookie sheet (not buttered), place about half a teaspoon of dough for each cookie at 10 cm intervals, and cook at 350 degrees F for 7-8 minutes.
Pretty simple! Except I didn't really have enough raisins, so I substituted a mix of raisins, dried cranberries, blueberries, and cherries. I also didn't have any rum, so I soaked the dried fruits in a mix of madeira and tuica (Romanian plum brandy) for a good long while. And just to make sure the flavour would be rich, I doubled the amount of orange peel.
The result? Massive quantities of cookies, for one. They were also a bit darker, because of the madeira, but still very flavourful. In fact, having different kinds of dried fruit added a little variety to the taste. I encourage you to play with this recipe. Use whatever dried fruit you have, the liquor you soak them in, maybe even vary the kind of citrus peel you use!
Thursday, January 5, 2012
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