Snickerdoodles

Ingredients for 1 servings:

• 180 g flour
• ½ pack of baking powder
• 60 g butter
• 100 g brown sugar
• 2 eggs
• 350 g raisins
• 400 g walnuts, in halves or quarters (= approx. 1 kg with shell)
• 400 g cherry(s), candied, quartered or 300-400 g cocktail cherries
• 125 ml whiskey (bourbon)
• 1 ½ tsp ground cinnamon
• ¼ tsp clove(s), ground
• ¼ tsp nutmeg, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

sophisticated – delicious Christmas cookies, makes about 120 pieces

Cover and soak the raisins in whiskey overnight. Cream the butter, sugar, and eggs until fluffy. Add the flour, baking powder, and ground spices (cinnamon, cloves, and nutmeg) and knead into a smooth dough. Fold the drained raisins, walnut halves, and cherries into this dough. Using two teaspoons, place small heaps of dough onto a greased baking sheet or sheet of parchment paper. Bake in a preheated (!) oven at 180°C (350°F) for 15 minutes (on the third rack). Storage: Stored in tins, they stay softer; they’re also said to freeze very well. But it’s never come to that for us, because these delicious cookies have been a family tradition for over 25 years, and every year they’re a definite hit among the approximately 30 types of cookies I bake for Christmas. Family, friends, acquaintances, guests, and colleagues are always absolutely thrilled!