Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup raisins
- 1 tbsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla extract
Special equipment needed:
- Large mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
3. Add the egg and vanilla extract to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, form the dough into small balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Use a fork to gently press down on each cookie, flattening them slightly.
9. Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown.
10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 30mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 8g
Protein: 2g
Substitutions for ingredients:
- Raisins can be substituted with dried cranberries or chopped dates.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the dough for added crunch.
- Substitute the cinnamon with pumpkin pie spice for a fall-inspired twist.
- Drizzle melted white chocolate over the cooled cookies for an extra touch of sweetness.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth dough.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- For even-sized cookies, use a cookie scoop to portion out the dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle additional cinnamon over the cookies before baking for a more pronounced cinnamon flavor.
Pairings:
Serve the cookies with a hot cup of coffee or tea for a cozy snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to help bring it together.
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and any utensils or equipment used in the recipe thoroughly before and after handling food to prevent the spread of bacteria.
Food history:
Jodenkoeken are a traditional Dutch cookie that originated in the Jewish community in Amsterdam. The name translates to "Jewish cookies" in Dutch.
Flavor profiles:
These cookies are sweet and slightly spicy, with a warm cinnamon flavor and bursts of sweetness from the raisins.
Serving suggestions:
Serve these cookies as a sweet snack or dessert, or package them up as a homemade gift for friends and family.
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Taste: Sweet, Spicy, Nutty, Cinnamon, Raisin, Cinnamon-Y, Raisin-Y