Almond Raisin Crisps
Crisp, buttery cookies studded with chewy raisins and crunchy toasted almonds are a delightful accompaniment to the Brown Butter Ice Cream or simply on their own. To maximize the festive autumn touch, use leaf-shaped cookies cutters; at other times of the year, cut them into rounds, triangles or other shapes to suit the season.
Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 3/4 cup (175 mL) toasted sliced almonds
- 1/2 cup (125 mL) raisins, chopped
Preparation
Step 1
1 Combine flour, baking powder and salt in a bowl. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture in 3 additions until a soft dough forms. Stir in almonds and raisins. Divide dough in half and press into discs. Wrap in plastic and refrigerate for about 30 minutes or until chilled.
2 Line 2 baking sheets with parchment paper or lightly grease sheets.
3 Place 1 piece of dough between sheets of parchment or waxed paper and roll out until slightly less than ¼ inch (5 mm) thick. Cut out shapes using 2- to 3-inch (5- to 8-cm) leaf cookie cutters or desired shapes. Using a thin spatula, lift off parchment and place on prepared baking sheets, at least 1 inch (2.5 cm) apart (use a paring knife to cut any raisins stuck at the edges of shapes). Refrigerate for 15 minutes or until chilled. Repeat with remaining dough, re-rolling scraps.
4 Preheat oven to 375°F (190°C).
5 Bake, 1 sheet at a time, for 10 to 12 minutes or until golden brown around the edges and tops are firm. Let cool on pan on a wire rack for 2 minutes. Transfer to racks to cool completely. Let baking sheets cool completely before reusing.
Makes about 55 cookies