Recipe: Butter Baked Goods Bakery Soft Raisin Cookies (using apple juice)

SOFT RAISIN COOKIES
"I'm warning you, you have to be a fan of raisins to like this cookie. If you are a fan of raisins, then let's proceed, shall we?"



1 cup pure unsweetened apple juice
1 1⁄2 cups sultana raisins (they are my favorite but you can substitute with your own favorite)
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup butter, room temperature
1 cup granulated sugar
1 large egg

YOU WILL NEED: 2 (11- x 17-inch) rimmed cookie sheets lined with parchment paper, medium ice cream scoop

STORAGE: These cookies will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.

Preheat the oven to 350 degrees F.

In a small pot over high heat, combine the apple juice, raisins, cinnamon, nutmeg, ginger and cloves. Boil gently for 12 to 15 minutes, until the liquid has boiled off just to the top of the raisins.

On a large piece of parchment paper, sift the flour, baking soda and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Add the egg and mix to combine. Scrape down the sides of the bowl again.
With the mixer running on low speed, add the dry ingredients, cooled raisins and remaining liquid. Turn the mixer speed to medium and mix until well combined.

Use your ice cream scoop to drop twenty-four evenly sized balls of dough on the prepared cookie sheets, about 1 n inches apart.

Bake for 12 to 15 minutes, or until the cookies are just firm around the edges and spring back in the center when touched.

Remove the cookies from the oven and allow them to cool slightly before transferring the to wire racks to cool completely.

Makes 2 dozen cookies
Used by permission to Recipelink.com from Random House
Source: Butter Celebrates by Rosie Daykin