Caraway Raisin Shortbread

Cookie Monster

Weekly recipes to serve with a glass of milk.

Caraway Raisin Shortbread
  • Yield:Makes about 16 cookies
  • Active time:15 minutes
  • Total time:45 minutes
  • Rated: 5.0
This recipe appears in:
Cookie Monster: Caraway Raisin Shortbread

[Photograph: Carrie Vasios Mullins]

These shortbread are like Irish soda bread in cookie form.

Note: Because there are so few ingredients in shortbread, I encourage you to use the best butter you can find. Kerrygold Irish Butter is a good choice that's available in many supermarkets.

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon caraway seeds
  • 8 tablespoons unsalted butter, at room temperature (see note)
  • 1/2 cup sugar, plus more for sprinkling
  • 1 tablespoon milk
  • 1/2 cup raisins

Directions

  1. 1.

    Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2.

    In a medium bowl, whisk together flour, salt, and caraway seeds. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in dry ingredients and, when almost incorporated, milk. When dough has just about come together, stir in raisins.

  3. 3.

    Divide dough into two equal pieces. Use your hands or a rolling pin to pat one ball of dough into a 7-inch circle. Place on one baking sheet. Repeat with other ball of dough. Lightly score each circle into 8 wedges with a sharp knife and sprinkle the surface with sugar. Bake until dough is golden, about 30 minutes.

  4. 4.

    Let cookies cool, then use a sharp knife to cut into wedges along score lines. Cookies can be kept in an airtight container for up to three days.

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