Raisin Teacake Cookies

These delicate, classic holiday cookies are my favorite afternoon treat with coffee or tea. Their flavor and texture are delightfully spot on. I make them quite often, not just for holidays. Instead of raisins, you can use cherries or cranberries for special events.

 

Raisin Teacake Cookies

 

Raisin Teacake Cookies

  • Servings: Makes 30 cookies | Recipe by Leslie at Soups Ahoy
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Raisin Teacake Cookies

2 cups unbleached all-purpose flour, 1/2 teaspoon salt
1 cup almond flour (Bob’s Red Mill super fine)
1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cornstarch
1 1/2 sticks butter, 2 large eggs, 1 cup (or less) regular white sugar
2 teaspoons pure vanilla extract, 2 tablespoons lemon juice
1 cup golden raisins, add to cookie dough last
(Butter and eggs should be at room temperature for 2 hours. Makes 30 cookies.)

 

Preheat oven at 350 degrees F.  Cook time:  18 to 20 minutes until lightly brown.

In a bowl, whisk together all-purpose flour, salt, almond flour, baking powder, baking soda and cornstarch. Set aside.

Use an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, mixing and scraping the bowl when necessary. Add vanilla extract and lemon juice, mix until airy and fluffy. Add the dry mixture in 3 batches, mix with wet ingredients until incorporated. Use a wooden spatula, fold in the raisins. If the cookie dough is too sticky to handle, refrigerate for up to 1 hour before making cookies. Use a medium cookie scoop, drop 15 cookies per pan, press down slightly. Makes 30 cookies total.

Preheat oven at 350 degrees, middle rack. Bake for 18 to 20 minutes until edges are lightly brown. Cool the cookies on metal rack before serving. These cookies have soft, delicate texture. They taste even better a few days later.)

 


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