German Rosinenbroetchen (German Brandy Soaked Raisin Cookies) - cooking recipe

Ingredients

100 g raisins
4 tablespoons brandy or 4 tablespoons rum (or other liquor)
125 g sweet unsalted butter, at room temperature
125 g granulated sugar
1/2 envelope vanilla sugar
2 large eggs
225 g all-purpose flour
1 pinch ground cardamom
1 pinch ground cloves
1/2 lemon, zest of,finely grated

Preparation

Soak raisins in a bowl with brandy for 30 minutes, covered.
Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
Using a mixer, cream the butter until smooth.
Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
In a separate bowl, sift together the flour and the spices.
Stir lemon zest into the flour mixture.
Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
Drain raisins and fold them into the batter.
Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
Bake at 200 C/400F for 8-10 minutes, or until golden brown.
Remove to wire racks to cool.
IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.