Cookies with raisins, hazelnuts, and white chocolate
Cookies with raisins, hazelnuts, and white chocolate Every year, around Dragobete, we usually prepare something sweet at home. I typically make these cookies for quieter mornings when I feel like having a coffee and something simple, not too sweet, but with a clear buttery taste and a bit of crunch. The hazelnuts, raisins, and white chocolate are enough to change the mood of an ordinary day. Quick info Total time: about 60 minutes (includes dough cooling) Preparation time: 15-20 minutes Baking time: 10-12 minutes per tray Servings: 20-24 cookies, depending on size Difficulty: easy Recipe type: dessert, homemade cookies, suitable for Dragobete or any other occasion Ingredients 125 g soft butter (minimum 80% fat) 100 g sugar (white or brown) 1/2 teaspoon vanilla extract 1 egg yolk 220-230 g white flour 2 tablespoons chopped hazelnuts 2 tablespoons finely chopped raisins 70 g white chocolate (for decoration) Preparation method 1. Preheat the oven to 150°C. Line a tray with baking paper to prevent the cookies from sticking. 2. In the bowl of a food processor, add the soft butter and sugar. Pulse briefly, just 2-3 times, until it becomes a smooth cream. Add the yolk and vanilla extract, pulse again twice, just enough to incorporate. 3. Remove the mixture from the processor and transfer it to a bowl. Gradually add the flour, mixing with a spatula or by hand until a dense dough forms. Finally, fold in the hazelnuts and raisins without overmixing. Form a ball from the dough, cover it with plastic wrap, and refrigerate for 30 minutes. 4. After chilling, dust the work surface with flour and roll out the dough with a rolling pin until it reaches a thickness of about 0.5 cm. Cut out heart shapes (or any shape you have on hand), place them on the prepared tray with a little space between each. 5. Bake the cookies for 10-12 minutes in the middle of the oven. They should not color too much on the edges – just become slightly golden. 6. For decoration: melt the white chocolate in a double boiler, then drizzle it over the cooled cookies with a teaspoon. Let the chocolate set before transferring them to a plate. Why I make this recipe often I love it because the dough doesn’t require complicated ingredients. The cookies keep well for a few days and are quick to prepare, without complicated steps. Their texture is crunchy on the edges and softer inside, and the mix of raisins, hazelnuts, and white chocolate makes them suitable for both coffee and a sweet snack. Tips and variations Tips If you don’t have a food processor, you can also make it with a spatula or hand mixer. Flour varies – add it gradually; if you feel the dough is too soft, sprinkle a little more while rolling. The dough should not be overworked after adding the flour, just enough to combine. For a clearer shape of the cookies, refrigerate the dough – don’t skip this step. Substitutions You can use brown sugar for a milder flavor, but the cookies will turn out just as well with white sugar. Hazelnuts can be replaced with walnuts or almonds if you don’t have hazelnuts. Raisins can be omitted or swapped with dried cranberries if you want a different type of dried fruit. Variations If you don’t want white chocolate, you can leave the cookies plain or use dark chocolate. For thicker cookies, roll the dough a bit thicker and adjust the baking time by 1-2 minutes. If you don’t have heart shapes, any cookie shapes will work or even a small glass for circles. Serving ideas They are suitable for coffee or alongside tea, plain or with a bit of milk. They can be packaged or gifted in a box, especially if decorated with chocolate. Frequently asked questions 1. Can I use butter with less than 80% fat? I recommend butter with at least 80% fat; otherwise, the dough will be too soft or the cookies will be drier. 2. Can they be made without a food processor? Yes, the ingredients can be mixed with a mixer or even a spatula, but it will take a little longer at first. 3. Do I need to refrigerate the dough? Yes, it helps firm up the butter, and the cookies hold their shape better during baking. Skipping this step may cause them to spread too much. 4. What do I do if I don't have baking paper? You can grease the tray with a little butter and sprinkle flour, but baking paper ensures they don’t stick and come out easier. 5. Can I double the quantities? Yes, the dough behaves the same with double quantities, but make sure you have enough trays and space in the fridge to chill the dough. Nutritional values (estimate per cookie, for 24 cookies) Calories: approximately 85 kcal Fat: 4.5 g Carbohydrates: 10 g Protein: 1.3 g The values are indicative and may vary depending on the exact amount of chocolate used or if other types of sugar or dried fruits are used. The cookies are quite substantial due to the butter and hazelnuts. Storage and reheating The cookies keep well at room temperature in a sealed box for 4-5 days. There’s no need to reheat them, but if you want them to be softer, you can leave them at room temperature for an hour if you’ve kept them in the fridge. I do not recommend freezing, as cookies with dried fruits tend to lose their texture after thawing. That’s it. It’s a recipe to make and remake, without complicated steps and with consistent results.
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