Oatmeal-Raisin Mitten Cookies
- Level: Easy
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 134
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 1
- Cholesterol
- 15
- Sodium
- 78
- Total: 2 hr 15 min
- Active: 1 hr
Ingredients
For the Cookies:
1/2 cup old-fashioned rolled oats
1/2 cup raisins
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
2 teaspoons vanilla bean paste
For the Royal Icing:
1 3/4 cups confectioners’ sugar
1 tablespoon meringue powder
6 to 8 tablespoons water
Coarse sugar, for decorating
Directions
- Make the cookies: Pulse the oats and raisins in a food processor until finely chopped. Transfer to a large bowl. Add the flour, confectioners’ sugar, salt, cinnamon and nutmeg and whisk to combine. Beat the butter in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture; beat until combined. Beat in the vanilla bean paste. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a floured surface until 1/4 inch thick. Cut out using a 3-inch mitten cookie cutter; arrange on the baking sheets. Reroll the scraps and cut out more cookies.
- Bake the cookies until lightly golden, 15 to 18 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining disk of dough.
- Make the icing: Whisk the confectioners’ sugar and meringue powder in a large bowl. Beat in 6 tablespoons water with a mixer on medium-high speed until stiff peaks form, adding more water as needed. Transfer to a piping bag. Pipe a border around each cookie, then fill within the border. Decorate with more icing and coarse sugar. Let set.