German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)

Ingredients

• 100 g raisins
• 4 tablespoons brandy or rum (or other liquor)
• 125 g sweet unsalted butter, at room temperature
• 125 g granulated sugar
• 1/2 envelope vanilla sugar
• 2 large eggs
• 225 g all-purpose flour
• 1 pinch ground cardamom
• 1 pinch ground cloves
• 1/2 lemon, zest of,finely grated

Directions

1. 1

   Soak raisins in a bowl with brandy for 30 minutes, covered.

2. 2

   Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.

3. 3

   Using a mixer, cream the butter until smooth.

4. 4

   Add sugar, vanilla sugar and the eggs and beat until thick & creamy.

5. 5

   In a separate bowl, sift together the flour and the spices.

6. 6

   Stir lemon zest into the flour mixture.

7. 7

   Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.

8. 8

   Drain raisins and fold them into the batter.

9. 9

   Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.

10. 10

    Bake at 200 C/400F for 8-10 minutes, or until golden brown.

11. 11

    Remove to wire racks to cool.

12. 12

    IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.