Maida Heatters Chocolate Cookies With Gin Soaked Raisins Recipes

MAIDA HEATTER'S CHOCOLATE COOKIES WITH GIN-SOAKED RAISINS

Steps:

• Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
• Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
• Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
• Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
• Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.

MAIDA HEATTER'S CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
• Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
• In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
• Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
• NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.

MAIDA HEATTER'S CHOCOLATE COOKIES WITH GIN-SOAKED RAISINS

Steps:

• Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
• Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
• Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
• Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
• Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
• Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.