German Rosinenbroetchen German Brandy Soaked Raisin Cookies Recipes

Steps:

• Soak raisins in a bowl with brandy for 30 minutes, covered.
• Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
• Using a mixer, cream the butter until smooth.
• Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
• In a separate bowl, sift together the flour and the spices.
• Stir lemon zest into the flour mixture.
• Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
• Drain raisins and fold them into the batter.
• Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
• Bake at 200 C/400F for 8-10 minutes, or until golden brown.
• Remove to wire racks to cool.
• IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 350°f.
• Lightly grease and flour cookie sheets.
• In small saucepan combine sugar, margarine, and corn syrup.
• Bring to boil over medium heat.
• ,stirring constantly.
• Remove fom heat.
• Stir in flour, pecans and brandy.
• Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets.
• Bake 6 minutes or until golden.
• Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula.
• Curl around handle of a wooden spoon;slide off when crisp.
• If cookies harden before curling, return to oven to soften.
• If desired, drizzle with melted chocolate.
• If time is limited, curling of the cookies is optional.

Steps:

• Wash and peel carrots, then cut them into thick sticks.
• Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
• Add the carrot sticks to the caramel mixture and stir to coat.
• Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
• Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
• Serve warm.