German Spiced Christmas Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/4 cup raisins, finely chopped (i use golden)
• 2 tablespoons dark rum (i use myers)
• 3/4 cup softened butter
• 1/2 cup sugar
• 1/4 cup dark brown sugar, packed
• 1/4 cup light cream
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground aniseed
• 1/4 teaspoon ground cloves
• 2 ounces semisweet chocolate, mini-chips

Recipe

• 1 soak the chopped raisins in the rum for 15-30 minute.
• 2 cream together the butter and the sugars.
• 3 add cream and beat until smooth.
• 4 mix all dry ingredients together (including the mini-chips) in a separate bowl.
• 5 add the dry ingredients and the raisin mixture to the butter mixture.
• 6 blend dough until evenly combined.
• 7 form dough into 2 logs using waxed paper.
• 8 at this point, you can wrap and toss in the freezer.
• 9 if baking right away, wrap and allow dough to chill for at least 2 hours.
• 10 to bake:.
• 11 preheat oven to 350 f.
• 12 slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
• 13 bake for 10-15 min, until just brown around the edges.
• 14 transfer to a rack to cool.
• 15 these cookies crisp up as they cool. if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.