It is officially one of our favorite times of the year- 12 Days of Cookies has started! Elizabeth Ries is pairing 12 of her favorite cookie recipes with Bridgeman's Ice Cream. Today, she met with Eva Sabet from the Swedish Crown Bakery to learn how to make their Swedish Raisin Cookie! She has paired this with our Cherry Nut ice cream which we think was a great idea! Be sure to click on our 'Locations' tab here on our website to see a complete list of locations you can buy our ice cream!
Swedish Raisin Cookies
1 3/4 stick of butter room temp
1/2 cup cane sugar
1 tsp vanilla
1 3/4 cup +2 TBSP flour
1 tsp baking powder
1/2 tsp baking soda
1 orange zested
1/4 cup raisins
1/2 cup dried cranberries
1/4 cup candied oranges
In a mixing bowl, whip together butter, sugar & vanilla until fluffy white (use paddle if using a mixer). While the butter is whipping, measure all the dry ingredients in a separate bowl.
Now add the dry ingredients to the fluffy butter and only mix until its incorporated. Important do not over mix or it will dry out. If using a mixer only let the paddle turn 3-4 times. If hand mixing fold in the dry ingredients with nice big folds.
Roll 1 TBSP of dough into a ball and lightly press the ball in between the palm of your hands, so it is the shape of a cylinder. Press the surface with the lightly with a fork.
Bake at 340 F for 10-12min. Cookies should stay lighter in color, to allow all the flavors to accent themselves. If they get too dark the butter will start to caramelize and become more nutty in flavor.