German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)

HeatherFeather's Note:

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.

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Servings: 80

• 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
• ½ envelope vanilla sugar
• 2 large eggs
• 225 g all-purpose flour
• 1 pinch ground cardamom
• 1 pinch ground cloves
• ½ lemon , zest of,finely grated

Directions:

1. Soak raisins in a bowl with brandy for 30 minutes, covered.
2. Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
3. Using a mixer, cream the butter until smooth.
4. Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
5. In a separate bowl, sift together the flour and the spices.
6. Stir lemon zest into the flour mixture.
7. Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
8. Drain raisins and fold them into the batter.
9. Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
10. Bake at 200 C/400F for 8-10 minutes, or until golden brown.
11. Remove to wire racks to cool.
12. 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.

Reviews

[Babushka]

Very tasty cookies! I used 1/4 tsp each of the cardamom and cloves, and used whiskey (Jack Daniels) since I was out of brandy. Definitely, highly recommended!