Holiday Wassail Cookies
- Level: Easy
- Yield: 1 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 238
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 3
- Cholesterol
- 43
- Sodium
- 142
- Total: 45 min
- Active: 20 min
Ingredients
1 black tea bag
1 chai tea bag
1/2 cup dried cranberries
1/2 cup golden raisins
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1 large egg, at room temperature
1 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon apple cider mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate.
- Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
- Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed.
- With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
- Bake until golden brown, 12 to 14 minutes. Serve warm.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)