Grab some raisin cookies, and a cup of coffee, and welcome to our new front page. No, you didn’t accidentally click on the wrong link.
We have changed a few things around (and will do some more). I am in the process of simplifying a lot of things in our blogs and of rethinking others. I must. I need to.
Summer break always means having to readjust priorities, rethink goals and balance family and work. I have come to the conclusion that I want our blogs to be better, and for this they will have to be simpler.
We have family and friends scattered around the globe: summer is a time to visit them, or them visiting us. I barely have time to work. So whatever time I can steal from other pursuits I want to invest in producing the kind of content you have come to expect from us. I want to explore other things. So, it’s time to simplify our design, clean up code, dust off widgets and send plugins to the trash can.
We want, in the words of the unforgettable Elvis, “a little more action”. I hope that you like the changes, and if not, I hope that you can see past that and give us a chance to convince you that in the long run it is best we do this.
For the last couple of weeks my in-laws were here on vacation. That meant many a lazy afternoon, lots of eating out, procrastinating, spending our evenings drinking coffee and cookies and playing cards, complaining endlessly about the heat. Imagine, this is the first time my in-laws visit us in the summer, it almost certainly means it will be the last summer they spend here. I don’t blame them.
So, what do you think of these changes? We are dying to hear from you.
- 3/4 cup of unsalted butter at room temperature
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raisins , chopped
Mix butter, sugar, and salt. Beat butter with the electric mixer until creamy and the butters turns a lighter color (don't use the wire whisk). Add flour, mix until it turns into a smooth and uniform mix. Beat in the vanilla extract.
Mix in the raisins with a spatula.
Make the dough into a ball. Wrap with plastic film and refrigerate for 2 hours.
Remove from the fridge. Divide into halves, then into halves, etc. until you obtain 30-36 pieces.
Roll into compact balls and refrigerate again for 3 hours.
Preheat oven to 375°F [190 ºC].
Place the balls on a buttered cookie sheet. Press each a little bit with the palm of your hand.
Immediately place in the oven and bake until the cookies are flatter and golden brown (10 to 15 min).
Cool on a wire rack. Store in an airtight jar. Best consumed fresh.
This recipe was adapted from this Epicurious recipe. I made some changes to the preparation.
The most important part of this is respecting the refrigeration time, especially in the summer, so the cookies hold their shape.