Swiss Raisin Drops

Name: Swiss Raisin Drops
Yield: Makes about 130 cookies
Cuisine: Swiss
Ingredients: 3 large eggs; 3 large egg yolks; 2¼ cups all-purpose flour; 6 ounces (about 1¼ cups) dark raisins, coarsely chopped; 12 tablespoons (1½ sticks) unsalted butter, softened; ¾ cup sugar; ½ teaspoon lemon extract

Preparation info

Makes about
130
cookies

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This unusual recipe makes a flat, buttery cookie dotted with chopped raisins. It is adapted from the bible of Swiss pastry art, Swiss Bakery and Confectionery by Whiter Bachmann (Maclaren and Sons Limited, London, 1949).

Ingredients

12 tablespoons (1½ sticks) unsalted butter, softened
¾ cup sugar

Europe
Switzerland
Italy
Dessert
Vegetarian
Cookies
Mediterranean

Method

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter, sugar, and lemon extract until very light and fluffy,