Raisin cookies

Name: Raisin cookies
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 120 g Raisins; 4 TABLESPOONS Apricot liqueur; 80 g Butter or margarine; 150 g Icing sugar; 1 TEASPOON Cinnamon; 1/2 TEASPOON ground cloves; 1 egg (size M); 250 g Flour; 1 Egg Yolk; 7-10 Tbsp Cinnamon and icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

120 g Raisins
4 TABLESPOONS Apricot liqueur
80 g Butter or margarine
150 g Icing sugar
1 TEASPOON Cinnamon
1/2 TEASPOON ground cloves
1 egg (size M)
250 g Flour
1 Egg Yolk
7-10 Tbsp Cinnamon and icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Sprinkle the raisins with liqueur and let them steep for about 1 hour. Knead fat, icing sugar and spices with the dough hooks of the hand mixer. Add the egg and sieve the flour over it. Knead everything into a smooth dough and chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of about 1/2 cm. Cut out different sized round plates (4,5 cm Ø).
2
Knead the remaining dough again, roll out again and cut out. Place on a baking tray lined with baking paper. Brush with whisked egg yolk and spread the raisins on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 7 minutes. Let it cool down and dust with cinnamon and icing sugar. Results in approx. 40 pieces
3
Ribbon and bullets: Altalena