German Spiced Christmas Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an icebox-style dough. i love it at the holidays because i can make it well in advance and stick the logs of dough in the freezer. then when the holidays are nearer, i can just thaw, slice and bake to add to my cookie assortment. plus they are quite tasty! from an old (ancient) gourmet mag. Ingredients:
1/4 cup raisins, finely chopped (i use golden) |
2 tablespoons dark rum (i use myers) |
3/4 cup softened butter |
1/2 cup sugar |
1/4 cup dark brown sugar, packed |
1/4 cup light cream |
2 cups flour |
1/2 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon ground aniseed |
1/4 teaspoon ground cloves |
2 ounces semisweet chocolate, mini-chips |
Directions:
1. soak the chopped raisins in the rum for 15-30 minute.
2. cream together the butter and the sugars.
3. add cream and beat until smooth.
4. mix all dry ingredients together (including the mini-chips) in a separate bowl.
5. add the dry ingredients and the raisin mixture to the butter mixture.
6. blend dough until evenly combined.
7. form dough into 2 logs using waxed paper.
8. at this point, you can wrap and toss in the freezer.
9. if baking right away, wrap and allow dough to chill for at least 2 hours.
10. to bake:.
11. preheat oven to 350 f.
12. slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
13. bake for 10-15 min, until just brown around the edges.
14. transfer to a rack to cool.
15. these cookies crisp up as they cool. if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.
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