RCI-BR.005.0078.001
Boston Cookies
Boston Cookies from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1/2 teaspoon
- 11/2 cups
- 1 teaspoon
- 3 unit
- chopped nut meat1 cuphickory or English walnut
- 1 teaspoon
- 11/2 tablespoons
- 1/2 cup
- 31/4 cups
- Raisins1/2 cupseeded and chopped
Method
1
Cream together butter and sugar until light and fluffy, about 3-4 minutes, using an electric mixer or wooden spoon.
2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
3
Dissolve the baking soda in hot water and add to the butter mixture, stirring until combined.
4
In a separate bowl, whisk together flour, cinnamon, and salt.
5
Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
6
Stir in the chopped walnuts, currants, and chopped raisins until evenly distributed throughout the dough.
7
Preheat oven to 350°F (175°C).
8
Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
9
Bake for 10-12 minutes until the edges are lightly golden and the centers are set.
11 minutes
10
Remove from the oven and allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.