It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with Eva Sabet. She’s the owner of Swedish Crown Bakery in Anoka.
The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Eva recommends enjoying Swedish Raisin cookies with Bridgeman’s Cherry Nut ice cream.
For a list of Bridgeman’s retail locations and scoop shops, click here.
Here’s today’s recipe!
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.