1 lb golden raisins  gin (approximately 1 pint)  glass bowl (Pyrex® is good—crystal is bad)  glass jar with lid  Spread the golden raisins evenly on the bottom of the glass bowl and pour enough gin over them to completely cover. Let them stay that way until all the gin is absorbed. It may take 5 to 7 days. 
 When the gin is absorbed, transfer the raisins to the jar, put the lid on and keep it closed. Do not refrigerate. 
  
 Preheat oven to 350°F.
 1/2 cup golden raisins  1/3 cup gin 3 cups sifted confectioners sugar (sift before measuring)  2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (sift before measuring)  1 teaspoon instant espresso powder 2 tablespoons all-purpose flour (unsifted)  3/4 teaspoon salt 3 large egg whites 1/2 teaspoon vanilla 8 oz pecans (2 1/4 cups), toasted, cooled, and coarsely chopped    Combine raisins and gin in a cup and let stand at least 8 hours to macerate. 
  Butter and flour 2 large baking sheets, shaking off excess flour.  Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed.
 Add egg whites and vanilla and continue mixing until smooth.  Drain raisins in a sieve, without pressing, then add raisins to dough with pecans.
 Stir until thoroughly mixed. (Dough will be thick and sticky.)  Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
 Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set.        
 
 
   
 
 
 
 
 
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