Raisin Cookies

Raisin Cookies

2 cups (260 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, at room temperature

1 cup (205 grams) firmly packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

3-4 tablespoons milk

1 cup (125 grams) dark raisins

Raisin Cookies: Preheat oven to 375 degrees F (190 degrees C). Butter or line two baking sheets with parchment paper.

In a separate bowl, whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until soft and fluffy (about 2 minutes). Beat in egg and vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture to the batter and beat until incorporated. Add enough milk to make a soft batter. Then add the raisins and beat until combined.

For each cookie, drop about one tablespoon of batter onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart. Bake the cookies for about 12 - 14 minutes, or until the tops of the cookies are still soft with just a touch of color, yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool.
 Courtesy ... joy of baking...