Monday, June 04, 2007
Mondays with Maida - Cracker-Barrel Raisin Cookies
Page 226 in the old book / page 252 in the new book
Just out of the oven, these cookies had a nice little crunch on the outside and were soft on the inside, but a day later that nice contrast of textures had disappeared and what was left was a dryish, soft cookie. Happily, lots and lots of soft raisins add moisture and chewiness to what otherwise might have been a rather unremarkable cookie.
There are two ways to shape these cookies. Since this is the "Hand-Formed Cookies" chapter, I went with the first method: chill the dough, roll it into balls, then make crisscross markings with a fork. However, if I were to make these again, I think I'd use the alternate method - drop the dough (without chilling it), then press with a fork. This second method would certainly save time and having seen the results of the first method, I don't think the extra effort is necessary.
Here's the panel...
Suzanne: "Cathy tried in vain to pick out the cookie with the least amount of raisins for me since she knows I’m not a raisin fan. I do like raisins if they aren’t cooked. I think I’ve figured out why I don’t like raisins in cookie. Somehow they loose their sweetness and become bitter tasting. Even though I like a crunchier cookie, I didn’t mind the soft texture of this cookie. Rating - 2.0"
Laura: "Moist and yummy cookies. Very plump raisins, with a hint of lemon in the cookie. Rating - 3.5"
Denny: "These were OK. Not crunchy enough for me, raisins were a little too plump for my taste. That suggests to me that someone might even really like these a lot, just not me. Minus one for lack of chocolate, so I rate them a 2.0. Rating - 2.0"
Terri: "These cookies are definitely for raisin lovers! Each cookie has about 6 raisins and they remind me of a raisin bran muffin. I like the slight lemony taste - they may be a bit dry, but very tasty with morning coffee! Rating - 3.0"
Overall rating by the panel - 2.6
Next week - Austrian Walnut Crescents