Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1/2        cup  golden raisins
 1 1/2     cups  all-purpose flour
 1           teaspoon  baking powder
 1/8        teaspoon  salt
 1/2        cup  granulated sugar
 1/3        cup  butter -- cut up
 1           large  egg -- lightly beaten
 3           tablespoons  dry white wine
Grated zest of 1 lemon

Method
Plump the raisins in hot water to cover in a small bowl for 10 minutes. Drain well and pat dry with paper towels.  Sift the flour, baking powder, and salt into a large bowl.  Stir in the sugar.  Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.  Mix in the egg, wine, and lemon zest to form a smooth dough.  Knead in the raisins until well blended.  Press the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.  Preheat the oven to 400 degrees F.  Butter two
cookie sheets.  Roll out the dough on a lightly floured surface to a
thickness of 1/4 inch.  Use a 2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.  Use a spatula to transfer the cookies to the prepared cookie sheets, spacing them 1 inch apart.  Bake for 12-15 minutes, or until just golden, rotating the sheets halfway through for even baking.  Transfer to racks to cool.

Makes 25 cookies

Exported from MasterCook
Recipe By :Reader's Digest