German Spice Cookies
Total TimePrep/Total Time: 20 min.
Delicious! This is a keeper, and I don't say that lightly. Crisp outside, chewy and fruity insides-warm spices, sweet rich flavors. I made a tiny change, added a couple Tbl minced apricot . One observations, I let cool a few min on the sheets to set up, but they began to stick to my silipat mats- so just watch how long you leave them.
I love these cookies, I've made them multiple times per the recipe, I've made them without raisins, and I just made them with fruitcake fruit, all were delicious! For the fruitcake version, use a 16 oz tub of small-diced fruitcake fruit instead of raisins. As you are gradually mixing in flour mixture, reserve about 1/2 cup of the flour mixture and put the fruitcake fruit into that flour and toss to coat...that way you don't have a sticky blob of fruit to try to mix in. Continue recipe as directed. Amazing!
Sounds great.. Though i think dried cranberries instead of raisins I will do
Fantastic! Moist and chewy, with just the right amount of spice. Perfect for low cholesterol diet.
I love these cookies. I especially love how moist they are without needing butter. I don't always put the raisins in and they still taste great.
Absolutely delicious. Thank you!