Re-Post For Lemon Iced Chocolate Spice Cookies > 1 1/4 cups raisins > 3 tablespoons fresh orange juice > 1 cup plus 2 tablespoons butter or margarine, softened > 1 cup sugar > 1 large egg > 2 teaspoons grated orange rind > 1 1/2 teaspoons grated lemon rind > 2 teaspoons vanilla extract > 3 cups all-purpose flour > 3/4 teaspoon baking powder > 1/2 teaspoon baking soda > 1/2 cup cocoa > 1 teaspoon ground cinnamon > 1 teaspoon ground allspice > 3/4 teaspoon ground ginger > 1/2 teaspoon ground nutmeg > 4 (1-ounce) semisweet chocolate squares, coarsely grated > Lemon Glaze (recipe follows) > 1/4 cup finely chopped candied orange peel (optional)
> Combine raisins and orange juice in a small bowl, and let mixture stand > at least 10 minutes. > Beat butter at medium speed with an electric mixer until creamy; > gradually add sugar, beating well. Add egg and next 3 ingredients, > beating well. > Combine all-purpose flour and next 7 ingredients, stirring well; > gradually add half of flour mixture to butter mixture, beating well. Add > raisin mixture and grated semisweet chocolate, stirring until blended. > Stir in remaining flour mixture. > Shape dough into 1-inch balls, and place on lightly greased baking sheets. > Bake cookies at 350F for 9 minutes or until almost firm. Cool on baking > sheets 3 minutes. Remove to wire racks, and dip warm cookies in Lemon > Glaze (recipe follows). Press a piece of chopped candied orange peel > into the center of each cookie, if desired. Cool. Store cookies in an > airtight container up to 3 weeks, or freeze up to 8 months. Makes 6 1/2 > dozen cookies. SUGAR GLAZE FOR COOKIES 2 c. sifted powdered sugar 1 tbsp. white corn syrup 2 to 3 tbsp. milk In small bowl stir together powdered sugar, syrup and enough of the milk to make a glaze of drizzling consistency. Makes about 2/3 cups. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
