Butter Cookies with Raisins
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 dozen
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raisins
- 1 3/4 cups all purpose flour
- 2/3 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Carbohydrate 10 g(3%)
- Cholesterol 10 mg(3%)
- Fat 4 g(6%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 2 g(12%)
- Sodium 33 mg(1%)
- Calories 77
Preparation Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.) Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
Preparation Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.) Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
