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German Spice Icebox Cookies

 

 

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German Spice Icebox Cookies

Gourmet October 1986

1/4 cup raisins, chopped fine
2 tablespoons dark rum
1 1/2 sticks (3/4 cup) unsalted
butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 cup light cream [or half-and-half]
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon aniseed, ground
in a spice grinder
1/4 teaspoon ground cloves
2 ounces semisweet chocolate,
chopped fine

In a small bowl let the raisins soak in the rum for 15 minutes.
In a bowl with an electric mixer cream together the butter, granulated
sugar, and brown sugar, add the cream, and beat the mixture until it is smooth. Into the bowl sift together flour, baking soda, salt, cinnamon, aniseed, and cloves and blend the mixture well. Add the chocolate and
the raisin mixture, blend the dough well, and on a piece of wax paper
form it into a log 2 inches in diameter, using the paper as a guide. Chill
the log, wrapped in the wax paper and foil, for 2 hours. The dough
may be made up to 3 months in advance and kept wrapped well
and frozen.

 
Cut the log into 3/16-inch slices with a sharp knife and bake the cookies
1 inch apart on ungreased baking sheets in a preheated 350-degree F.
oven for 10 to 12 minutes, or until they are just firm to the touch.
Transfer the cookies with a metal spatula to racks to cool. Makes
about 55 cookies.


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