Lemon and Raisin Refrigerator Cookies

Name: Lemon and Raisin Refrigerator Cookies
Total time: 15 min
Yield: Makes: about 36 cookies
Cuisine: United States
Ingredients: 1 tsp baking powder; 1 large egg; 60 g / 2 oz seedless raisins; 175 g / 6 oz butter; 1 small lemon, finely grated zest; 90 g / 3 oz caster sugar; 90 g / 3 oz light muscovado sugar; 300 g / 10 oz plain flour

Preparation info

Makes: about
36
cookies

Difficulty
Easy
Ready in
15 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

The idea of storing ready-to-bake cookie dough in the refrigerator came, I believe, from North America. Wrapped in plastic, the dough keeps well on a shelf in the fridge for up to a week while, at the same time, the lemon flavour develops.

Ingredients

175 g / 6 oz butter
90 g / 3

Americas
United States
Vegetarian
Cookies

Method

Cream the butter with both kinds of sugar and the zest of lemon. Beat in the egg and stir in the flour sifted with the baking powder, then stir in the raisins. Mix well to form a soft dough. Divide and form into two rolls about 5 cm / 2