Receta Molasses Raisin Biscuit Cookies

de Barry C. Parsons

click to rate

0 votos | 634 views

0 evaluaciónes | 0 comentarios

Ingredientes

In a food processor or in a large bowl, combine:
2 3/4 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon (optional)
1 tsp freshly ground nutmeg (optional)
Cut in or pulse in in:
3/4 cup cold butter, cut in cubes
until the mixture resembles a fine meal. Remove to a large bowl and stir in:
1 1/2 cup raisins (light or dark, your preference)
Make a well in the center of this mixture.
Mix together:
2/3 cup fancy molasses
1/3 cup milk
1 tsp vanilla extract
Pour into the well and mix only enough to form a dough ball.
Roll out on a well floured surface to 3/4 inch thickness and cut the cookies out with 2 1/2 or 3 inch biscuit cutter and place
in a parchment lined cookie sheet about 2 inches apart.
Bake at 350 degrees F for about 15-20 minutes. The edges should just
begin to brown when they are baked and the centers risen. Baking time
may vary a little depending on the size of your
biscuit cutter.
Makes about 18 large cookies.
Vanilla Glaze
1/2 cup icing sugar (powdered sugar)
1/2 tsp vanilla extract
2 to 3 tsp milk
Mix together until smooth. You will want this to be quite a stiff glaze
so only add enough milk to bring it to a thick consistency. Pipe crosses
onto the tops of the warm buns. A Ziploc bag with the corner snipped
off works well for this if you do not have a piping bag.
If
making these to store stacked or in a cookie jar I'd make a Royal Icing
glaze which hardens better and is more durable. For that I use:
2 cups icing sugar
1 1/2 tbsp meringue powder and
3 tablespoons of lukewarm water