Raisin Cookies Recipe
In Turkey, when you think of bakery cookies, one of the first that comes to mind is raisin cookies. They have a slightly firm texture that crumbles in the mouth, and the baked raisins provide a delightful chewiness. These cookies pair wonderfully with tea, making them perfect for afternoon tea gatherings or tea parties.
Typically, as I also make them, they are shaped by cutting them diagonally. However, if you prefer, you can shape them into classic round cookies for convenience.
Another distinguishing feature of raisin cookies is the egg yolk brushed on top. This gives them their characteristic appearance and flavor. However, I know some people can’t tolerate egg yolk even on pastries. If you fall into that group, you can skip the egg yolk. In that case, you can use the egg yolk in a different recipe, like a yayla soup, or you can use just one egg in the cookie dough and reduce the amount of flour slightly.
One of the most crucial tips for this recipe is to ensure the raisins are fresh. They should be soft and plump. If your raisins are dried out and hard, you can soak them in hot water before using them. Just be sure to drain and dry them thoroughly before adding them to the dough.
It's also important not to overbake the cookies, as this will dry them out along with the raisins, making them unpleasant to eat. Once the cookies turn a light golden color and have small cracks, turn off the oven and let them sit for another ten minutes before taking them out. Avoid baking them until they turn brown.
Enjoy the recipe...
Ingredients
- 100 g butter at room temperature,
- 2 eggs (reserve one yolk for brushing),
- 3/4 cup of powdered sugar,
- 2 cups of flour,
- 1/2 cup of cornstarch,
- 1 teaspoon of baking powder,
- A pinch of ground vanilla,
- 1 cup of raisins.
Preparation
- In a mixing bowl, combine the butter, 1 egg, 1 egg white, baking powder, ground vanilla, and powdered sugar,
- Gradually add the cornstarch and flour, mixing slowly, until you obtain a soft, non-sticky dough,
- Add the raisins and knead them into the dough,
- Roll the dough into a thin log on a flat surface,
- Cut the log diagonally with a sharp knife and place the pieces on a baking sheet lined with parchment paper,
- Brush the tops with the reserved egg yolk,
- Bake in a preheated oven at 180°C (350°F) until the tops are lightly golden and small cracks appear,
- Turn off the oven and let the cookies sit inside for another 10 minutes before removing them.
Enjoy!