I followed some of the suggestions (added an egg, used baking soda and powder, added 1/2 tsp salt, allowed the butter to soften naturally), but added a modification I use with nearly every recipe that includes raisins: I increased the quantity of raisins by half (in this case, to 1 1/2 cups) and soaked them overnight in brandy. Obviously, I omitted the Works really well with raisin bread, and it sure tasted good in these cookies! Any brandy will do, but a fruity one is a plus in cookies or cakes. The raisins are plump and moist, have a nice flavor, and do not taste "boozy". The brandy can be reused several times- just add enough to cover the fruit each time.
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I followed some of the suggestions (added an egg, used baking soda and powder, added 1/2 tsp...