Raisin Cookies Recipe

Ingredients:
4 oz (125 g) butter (softened)
1⁄3 cup (75 g) sugar
Finely grated zest of 1 lemon
1 egg (separated)
1 2⁄3 cups (200 g) all-purpose flour (sifted)
1/2 cup (75 g) raisins
2 tbsp milk
1–2 tbsp sugar (for sprinkling)

Preheat the oven to 350˚F (180˚C). Grease two baking sheets. In a bowl, beat the butter, sugar, and lemon zest together using an electric mixer or whisk, until they are pale and fluffy.

Beat in the egg yolk but keep the egg white to one side. Using a round-bladed knife, gently stir in the sifted flour and raisins. Gradually stir in the milk until the dough comes together.

Place the dough on a lightly floured surface and knead it gently until it is smooth and supple. Shape the dough into a ball with your hands.

Roll the dough out to about ¼” (5 mm) thick then cut out the cookies using a 2½” (6 cm) round fluted cookie cutter. Place the cookies on the baking sheets and bake for 8–10 minutes.

Using oven mitts, remove the baking sheets from the oven. Lightly whisk the egg white with a fork, then brush it over the cookies with a pastry brush and sprinkle them with sugar.

Wearing the oven mitts, return the cookies to the oven for 3–4 minutes, or until they turn golden. Once cooked, remove the cookies from the oven and transfer them to a cooling rack.

Variation:
Replace the raisins with dried cranberries, if you prefer, or spice things up by adding a little cinnamon, nutmeg, or allspice.