Molasses Raisin Biscuit Cookies - a happy accident that turned out to be big, soft delicious cookie treats, that are a cross between a tea bun and a cookie. Perfect with a hot cup of tea or coffee.
Course
Cookies
Cuisine
Newfoundland
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings18large cookies
AuthorBarry C. Parsons
Ingredients
2 3/4cupsflour
1/2cupsugar
2tspbaking powder
1tspbaking soda
2tspcinnamonoptional
1tspfreshly ground nutmegoptional
3/4cupcold buttercut in cubes
1 1/2cupraisins (light or darkyour preference)
2/3cupfancy molasses
1/3cupmilk
1tspvanilla extract
Vanilla Glaze
1/2cupicing sugarpowdered sugar
1/2tspvanilla extract
2tspto 3 milk
Instructions
In a food processor or in a large bowl, combine the flour, sugar. baking powder, baking soda, cinnamon and nutmeg.
Cut in the butter or pulse it in using a food processor until the mixture resembles a fine meal.
Remove to a large bowl and stir in the raisins.
Make a well in the center of this mixture.
Mix together the molasses, milk and vanilla extract.
Pour into the well and mix only enough to form a dough ball.
Roll out on a well floured surface to 3/4 inch thickness and cut the cookies out with 2 1/2 or 3 inch biscuit cutter and place in a parchment lined cookie sheet about 2 inches apart.
Bake at 350 degrees F for about 15-20 minutes. The edges should just begin to brown when they are baked and the centers risen. Baking time may vary a little depending on the size of your biscuit cutter.
To make the Vanilla Glaze
Mix together all ingredients until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency.
Pipe the glaze onto the cookies A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.
Recipe Notes
If making these to store stacked or in a cookie jar I'd make a Royal Icing glaze which hardens better and is more durable. For that I use:
2 cups icing sugar
1 1/2 tbsp meringue powder and
3 tablespoons of lukewarm water
Beat together until well combined and fluffy, with the frosting forming soft peaks. Pipe or spread onto the cookies. Let sit for an hour or two to allow the icing to harden before storing in airtight containers.