Raisin-Nut Spice Cookies

Serves: 2

Clarabelle Lynch

1 January 1970

Based on User reviews:

56

Spice

51

Sweetness

51

Sourness

42

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1 cup

Walnut Pieces (about 2 ounces, toasted, cooled)

1.75 cups

All-Purpose Flour

3 cup

Unsalted Butter (1 1/2 sticks, cut into 1/2-inch pieces, room temperature)

2 cup

Sugar

1 tsp

Lemon Peel (finely grated)

1 tsp

Orange Peel (finely grated)

1 tsp

Aniseed

3 tsp

Salt

1 tsp

Ground Cinnamon

1 tsp

Ground Cloves

1 tsp

Baking Soda

2 large

Egg Yolk

1 cup

Golden Raisins

1 cup

Powdered Sugar

8 tsps

Whole Milk (about)

1 cup

Whole Almonds (about 5 ounces, toasted, cooled)

Directions:

1

Position rack in center of oven and preheat to 350°F

2

Spray 2 large baking sheets with nonstick spray

3

Place powdered sugar in small bowl

4

Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze

5

Cover glaze; set aside

6

Combine almonds and walnuts in processor

7

Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground)

8

Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl

9

Using electric mixer, beat at low speed until fine meal forms

10

Add egg yolks and beat until clumps form

11

Add nuts and raisins

12

Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry

13

Knead dough briefly to compact

14

Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle

15

Cut lengthwise into 2-inch-wide strips

16

Cut each strip on diagonal into 11/2- to 2-inch diamonds

17

Transfer diamonds to baking sheet

18

Gather dough scraps and reserve

19

Repeat with remaining dough

20

Reroll scraps, cutting out more cookies, until all dough is used

21

Bake cookies, 1 sheet at a time, until golden, about 17 minutes

22

Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat

23

Let cookies stand on baking sheets until completely cool and glaze is set

24

(Can be prepared 1 week ahead

25

Store airtight between sheets of waxed paper at room temperature

26

) Position rack in center of oven and preheat to 350°F

27

Spray 2 large baking sheets with nonstick spray

28

Place powdered sugar in small bowl

29

Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze

30

Cover glaze; set aside

31

Combine almonds and walnuts in processor

32

Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground)

33

Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl

34

Using electric mixer, beat at low speed until fine meal forms

35

Add egg yolks and beat until clumps form

36

Add nuts and raisins

37

Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry

38

Knead dough briefly to compact

39

Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle

40

Cut lengthwise into 2-inch-wide strips

41

Cut each strip on diagonal into 11/2- to 2-inch diamonds

42

Transfer diamonds to baking sheet

43

Gather dough scraps and reserve

44

Repeat with remaining dough

45

Reroll scraps, cutting out more cookies, until all dough is used

46

Bake cookies, 1 sheet at a time, until golden, about 17 minutes

47

Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat

48

Let cookies stand on baking sheets until completely cool and glaze is set

49

(Can be prepared 1 week ahead

50

Store airtight between sheets of waxed paper at room temperature)