Thursday, June 12, 2008

Butter Cookies with Raisins

makes about three dozen

3/4 cup butter, at room temperature
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 3/4 cups flour (about 7-8 ounces)
1/2 cup raisins

Using an electric mixer, cream the butter, sugar, and salt. Mix in the vanilla. Beat in the flour, and then the raisins until smooth.

Divide the dough in half and shape each half into a 1 1/2 inch diameter log. Wrap each log in plastic and refrigerate until firm - about 2 hours. (These logs can be made up to three days in advance).

Preheat the oven to 375 degrees. Put parchment paper onto the baking sheet. Cut each log into 1/4 inch thick slices. Place the slices on the parchment about 1 inch apart and bake for about 10 minutes, until golden. Cool slightly on the baking sheet, then transfer to a rack to cool completely.

This recipe is in the May 1998 issue of Bon Appetit, on page 38, and comes from from the Franklin Hotel in London, near the Victoria and Albert Museum. Read reviews here.

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