German Rosinenbroetchen German Brandy Soaked Raisin Cookies Recipes

GERMAN ROSINENBROETCHEN (GERMAN BRANDY SOAKED RAISIN COOKIES)

German Rosinenbroetchen (German Brandy Soaked Raisin Cookies) image

Adapted from the classic "Back vergnuegen wie noch nie, " which I have translated into English from the German. Prep time includes a 30 minute soak for the raisins. Cook time is per batch. Look for approx American cup measurements at the bottom.

Provided by HeatherFeather

Categories Drop Cookies

Time 55m

Yield 80 serving(s)

Number Of Ingredients 10

Ingredients

100 g raisins
4 tablespoons brandy or 4 tablespoons rum (or other liquor)
125 g sweet unsalted butter, at room temperature
125 g granulated sugar
1/2 envelope vanilla sugar
2 large eggs
225 g all-purpose flour
1 pinch ground cardamom
1 pinch ground cloves
1/2 lemon, zest of,finely grated

Steps:

Soak raisins in a bowl with brandy for 30 minutes, covered.
Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
Using a mixer, cream the butter until smooth.
Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
In a separate bowl, sift together the flour and the spices.
Stir lemon zest into the flour mixture.
Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
Drain raisins and fold them into the batter.
Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
Bake at 200 C/400F for 8-10 minutes, or until golden brown.
Remove to wire racks to cool.
IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.

Nutrition Facts : Calories 35.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 8, Sodium 2.2, Carbohydrate 4.7, Fiber 0.1, Sugar 2.3, Protein 0.5

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