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Receta Raisin Nut Spice Cookies
by Global Cookbook

Raisin Nut Spice Cookies
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Ingredientes

  •     Nonstick vegetable oil spray as needed
  • 1 c. powdered sugar
  • 8 tsp whole lowfat milk more or possibly less
  • 1 c. whole almonds - (abt 5 ounce) toasted, cooled
  • 1/2 c. walnut pcs - (abt 2 ounce) toasted, cooled
  • 1 3/4 c. all-purpose flour
  • 3/4 c. unsalted butter - (1 1/2 sticks) cut 1/2" pcs,
  •     and at room temperature
  • 2/3 c. sugar
  • 1 tsp finely-grated lemon peel
  • 1 tsp finely-grated orange peel
  • 1 tsp aniseed
  • 3/4 tsp salt
  • 1/2 tsp grnd cinnamon
  • 1/4 tsp grnd cloves
  • 1/4 tsp baking soda
  • 2 lrg egg yolks
  • 1 c. golden brown raisins

Direcciones

  1. Position rack in center of oven and preheat to 350 degrees. Spray 2 large baking sheets with nonstick spray.
  2. Place powdered sugar in small bowl. Fold in sufficient lowfat milk by teaspoonfuls (about 5) to create thick, smooth glaze. Cover glaze; set aside.
  3. Combine almonds and walnuts in processor. Using on/off turns, blend till most nuts are reduced to 1/4-inch pcs (some will be very finely grnd).
  4. Combine flour, butter, 2/3 c. sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed till fine meal forms. Add in egg yolks and beat till clumps form. Add in nuts and raisins. Beat till dough holds together, adding lowfat milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
  5. Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 1 1/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, till all dough is used.
  6. Bake cookies, 1 sheet at a time, till golden brown, about 17 min. Spoon generous 1/2 tsp. glaze over each warm cookie and spread with back of spoon to coat. Let cookies stand on baking sheets till completely cold and glaze is set. (Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.)
  7. This recipe yields makes about 30 cookies.
  8. Comments: From Sardinia, Italy - Diamond-shaped papassinas are especially good with a c. of coffee. The flavor of these cookies gets even better after a few days.
  9. Yield: 30 cookies