Best Raisin Shortbread Cookies Recipes

EASY OATMEAL-RAISIN SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F.
• Whisk butter, COOL WHIP and egg in large bowl until blended. Add remaining ingredients; mix well.
• Press onto bottom of 8-inch square pan sprayed with cooking spray. Cut dough into 24 rectangles.
• Bake 20 min. or until lightly browned. Cool completely. Cut into bars, following original cutting lines.

RUM-RAISIN SHORTBREAD COOKIES

Steps:

• Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
• Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.
• Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
• Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.

RUM-RAISIN SHORTBREAD COOKIES

Steps:

• 1. Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
• 2. Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants.
• 3. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment and refrigerate 1 hour (or up to 3 days).
• 4. Preheat oven to 325F. Remove parchment. Slice logs into 1/4 inch thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.

RAISIN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F.
• Beat together the butter, salt, and vanilla until creamy. Add the powdered sugar and continue beating until light and fluffy. Stir in the flour to make a thick dough. With your hands, gather the dough into 2 balls, one a little larger than the other. Flatten the smaller ball of dough into a thin, even layer on the bottom of a 9- by 13-inch baking dish, as you would a tart shell. (Or use a larger baking sheet with low sides and press the dough into a 9- by 13-inch rectangle.) Spread the raisins evenly over the dough and gently press to embed them. Break the other ball of dough into pieces and distribute them over the raisins. Pressing gently, spread and flatten them to cover all the raisins evenly with a layer of dough. (If the baking dish is shallow enough, you can finish the top with a rolling pin.)
• Beat the egg and use a pastry brush to coat the top of the dough evenly with egg. Slowly drag a fork back and forth across the dough to make a decorative pattern, using the back of the tines. Crisscrossed diagonal lines look quite nice. Bake about 40 minutes, until light golden brown. Cool and cut into 1-by 3-inch rectangular bars.