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Maddalena Fuller


1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

This is the Smitten Kitchen recipe that I tried last week with great success. It’s a half recipe, which still makes a decent batch of cookies.


Preheat the oven to 350 degrees. In a large bowl,cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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1/2 cup dark rum
1 cup dried currants (or raisins)
1 cup  room temperature butter
3/4 cup confectioners sugar
2 tbsp orange zest, finely grated
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup shredded coconut, unsweetened
1 1/2 tsp salt

Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 tbsp rum and save the rest to drink later in the day. Beat butter, sugar, zest with mixer until smooth. Add vanilla and rum; beat to combine. On low speed add flour, coconut, salt. Stir in currants. Form dough into 2 logs, 1 1/2 inches in diameter. Wrap in parchment and refrigerate for 1 hour or up to 3 days. Or freeze for a few months. Heat oven to 325; slice dough into 1/4 inch rounds, line on baking sheet and bake 20 minutes or until just golden.

I enjoy rolling cookie dough into chilled logs, because unlike drop cookies, these delicate slices will bake into perfectly even, round, presentable cookies. Slicing logs of chilled dough is as satisfying as slicing rounds of homemade sushi, only the results are always perfect, and will not fall apart. Chilled log cookies will not swell, dissolve, melt into each other, contort or stick. THey will bake into delicate, stackable shortbreads glinting with candied fruits and rum currents – lovely to wrap and give, or display and eat.

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