Swiss Rosinen Guetzli
Rosinen Guetzli are a traditional Swiss holiday cookie. This is a simple, but delicious cookie recipe that is a great choice for last-minute baking or baking with children!For raisin haters, you can sub chocolate chips and/or M&MsNote: Make sure you plump the raisins beforehand! The Swiss like to soak their raisins in alcohol for at least an hour (I used spiced rum). Other options would be to soak them in apple or orange juice, or tea. If you don't have the time to soak them, put the raisins in a microwaveable bowl, add water to cover, and sprinkle a bit of sugar over them. Microwave until the water starts to boil. No matter what your method, drain before using!
Ingredients
- 200 g butter soft (7 oz)
- 200 g sugar 7 oz
- 1 t vanilla extract
- 2 eggs
- 100 ml milk 3.4 oz
- 500 g flour 17.5 oz
- 1 t baking powder
- 1 t salt
- 250 g raisins soaked and drained (8.8 oz), See note above!
- M&Ms and chocolate chips for raisin haters!
Instructions
- Cream butter and sugar. Add vanilla.
- In a measuring cup, whisk together eggs and milk, then add slowly to the butter mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Fold the flour into the butter mixture, then add the raisins and fold in gently. If your family doesn't enjoy raisins, sub chocolate chips and/or M&Ms.
- Cover the bowl with plastic wrap and let cool in fridge for about 30 minutes.
When you are ready to bake
- Preheat oven to 350°F / 180°C
- Roll little cookie dough balls (of about 1 inch) and place them on a baking tray.
- Bake for about 10 minutes.
- Be careful not to overbake these. Take them out when the tops no longer look wet and the bottoms are starting to become golden.
Notes
I highly recommend a kitchen scale for measuring ingredients. Not only is it more precise, but you don't end up with a bunch of dirty measuring cups. I've had my Oxo kitchen scale for many many years, and if it died today, I'd immediately buy it again. The numbers are large, and they even pull out so you can still see the weight even if you have an enormous bowl on the scale.
Note: Make sure you plump the raisins beforehand! The Swiss like to soak their raisins in rum for at least an hour. Other options would be to soak them in apple or orange juice, or tea. If you don't have the time to soak them, put the raisins in a microwaveable bowl, add water to cover, and sprinkle a bit of sugar over them. Microwave until the water starts to boil. No matter what your method, drain before using!