Almond & Raisin Cookies:
1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1/4 cup almonds
1/4 cup raiains (or use
dried cranberries)
1 lemon
1-1/2 cups flour
1 teaspoon apple pie spice or
(use 1/3 tsp. each of cinn, nutmeg, and allspice)
1. In a large bowl, cream the butter and sugar with a wooden spoon or electric mixer on medium speed until light and fluffly. Beat in the egg. (Don't worry if the mixture lookes curdled as the flour mixture will smooth it out).
2. Roughly chop up the almonds and add them to the bowl along with the raisins. Grate in the zest of the lemon. Add the flour and apple spice, and stir to combine.
3. On a floured surface, form dough into a small ball. Divide in half and roll into two 5-inch long logs. Wrap logs in wax wax paper. Refrigerate 2-hours, or until firm enough to slice. If you like, wrap one log in additional layer of foil amd freeze for up to 6 weeks.
4. Preheat oven to 350 degrees. With a sharp knife, cut dough log into 1/4 to 1/2-inche slices. Place slices 2-inches apart on a large ungreased baking sheet; bake 15 to 20 minutes, or until golden. Cool on baking sheet 1-minute, then transfer top wire wrack to cool completely.
Note: If you freeze a log, let thaw on counter for 5 minutes before slicing.
1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1/4 cup almonds
1/4 cup raiains (or use
dried cranberries)
1 lemon
1-1/2 cups flour
1 teaspoon apple pie spice or
(use 1/3 tsp. each of cinn, nutmeg, and allspice)
1. In a large bowl, cream the butter and sugar with a wooden spoon or electric mixer on medium speed until light and fluffly. Beat in the egg. (Don't worry if the mixture lookes curdled as the flour mixture will smooth it out).
Advertisement:
2. Roughly chop up the almonds and add them to the bowl along with the raisins. Grate in the zest of the lemon. Add the flour and apple spice, and stir to combine.
3. On a floured surface, form dough into a small ball. Divide in half and roll into two 5-inch long logs. Wrap logs in wax wax paper. Refrigerate 2-hours, or until firm enough to slice. If you like, wrap one log in additional layer of foil amd freeze for up to 6 weeks.
4. Preheat oven to 350 degrees. With a sharp knife, cut dough log into 1/4 to 1/2-inche slices. Place slices 2-inches apart on a large ungreased baking sheet; bake 15 to 20 minutes, or until golden. Cool on baking sheet 1-minute, then transfer top wire wrack to cool completely.
Note: If you freeze a log, let thaw on counter for 5 minutes before slicing.