Cookies with raisins, coconut and lemon zest
Very simple but tasty cookies with raisins, coconut and lemon zest.
Ingredients
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Flour165 g
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Coconut flakes80 g
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Cherry liqueur65 ml
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Raisins100 g
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Butter110 g
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Sugar80 g
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Lemon zest1 tbsp
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Vanilla extract- to taste
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Salt1 clove
Steps
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1. You can use rum instead of Kirsch, and an orange zest instead of lemon one.
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2. It is handful to use a stationary mixer for kneading the dough.
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3. Mix the raisins with Kirsch and leave them overnight. Dry the raisins the next day.
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4. Beat butter with sugar and zest (for about 2 minutes). Add vanilla and 2 tbsp of Kirsch. Continuing to whisk, add flour, coconut and salt. Knead the dough for 3 minutes more. Stir in raisins by hand. If the dough is too wet, add more flour (about 2 tbsp).
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5. Lay the dough on a parchment, roll it into a sausage and put it into the freezer for half an hour.
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6. Cut the dough into small circles, place them on a baking tray layed with a baking paper.
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7. Bake at 165 degrees for about 20 minutes. Cool on a grill.
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