German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)

Recipe by HeatherFeather
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READY IN: 55mins
SERVES: 80
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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