Recipe by ~heidi~
The orange flavored raisins make these so good. Make sure to soak them at least 15 minutes! EDIT: I tried these with cranberries and they do not work as well as the raisins. I would imagine any *dried* fruit would work best, since letting it soak in liquid (triple sec) reconstitutes its moisture, whereas cranberries will not absorb as much liquid. Hope that helps!
Top Review by Adopted Parisian
We really liked these! It was a little sweet for our taste, so in the second batch I added two tablespoons of lemon juice, and one teaspoon of grated lemon rind. Perfection!
- 1⁄2 cup raisins (or other dried fruit) or 1⁄2 cup cranberries (see edit above)
- 1⁄4 cup triple sec or 1⁄4 cup orange-flavored liqueur
- 2 cups flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 6 tablespoons butter, cubed
- 2 eggs, beaten
- 1⁄2 cup heavy cream, cold
Directions See How It's Made
- Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).
- Preheat oven to 425°F.
- Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.
- Drain the liqueur from the raisins.
- Mix the eggs, cream, and raisins.
- Add the egg mixture to the flour mixture, stirring just until a dough forms.
- Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).
- Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.
- Bake for 15 minutes until golden.