Tuesday, August 3, 2010
I was really curious about these. Dorie says they are scone-like. I wondered... are they dry? thick and cakey? flaky? chewy? Do they lend themselves well to being smothered in cream cheese frosting? The answer is definitely a "YES" to the cream cheese frosting part. I made a cream cheese glaze which complimented the cookies just as cream cheese frosting goes with carrot cake.
I would describe their texture as being moister than a scone, denser than a cake and thicker than a cookie. If you don't like raisins, I would recommend substituting Craisins or chopped, dried apricots or even better, dried pineapple! Don't omit the dried fruit altogether because in my opinion, the raisins stole the show, closely followed by the dried pineapple - little golden bits of goodness embedded in the batter.
Thanks Natalia of gatti fili e farina for this week's pick from Baking: From My Home to Yours, p. 162.