The tea wafers are perfect for a holiday confection, or an anytime treat!
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| Welshies |
Ingredients:
- 3/4 cup golden raisins
- 2 Tbsp cognac, brandy, or apple juice (I prefer Hennessey's cognac!)
- 1 cup (2 sticks) butter, softened
- 1¼ cup granulated sugar, divided
- 1 egg, room temperature
- 2¼ cup all-purpose flour
- 2½ tsp ground cinnamon, divided
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ tsp ground cloves
- ⅓ cup (approximately) sliced almonds (I just stick a two or three into the top of each cookie prior to baking)
Directions:
1. Preheat oven - 375*F. In a medium bowl combine cognac (or choice of liquid) with raisins to soak for about ten minutes. Stir every couple minutes to soak up the "juice".
2. In a medium bowl add dry ingredients of- flour, 1½ teaspoons cinnamon, baking powder, baking soda, salt, and cloves. Stir to combine.
3. In a large bowl add 1 cup of sugar and butter. Beat until light and fluffy, then beat in egg. Gradually add the flour mixture a little at a time until well blended. Stir/fold in fruit and cognac mixture with a spoon using a spoon - not the beaters!
4. In a small bowl or saucer combine the remaining ¼ cup of sugar and teaspoon of cinnamon. Shape teaspoonfuls of dough into 1 inch balls; roll in cinnamon/sugar mixture to coat. Place balls on ungreased cookie sheets 2 inches apart.
5. Using a smooth bottomed glass dipped into the cinnamon-sugar mixture, press each ball to ¼ inch thickness. Press almond slices into the flattened cookie dough.
6. Bake 10-12 minutes until lightly browned. Remove to wire racks to cool completely, then store in air tight containers. These treats can be frozen for up to three months.
Enjoy!
