Swedish Oatmeal Cookies
This is the first oatmeal cookie we've had in the holiday cookie series. Given its incredibly delicate texture, we think it's a special one. Be sure to use cake flour instead of all-purpose flour. From the Culinary Institute of America Cookbook (Lebhar Friedman, $39.95).
1¾ cups cake flour
1 teaspoon baking soda
1¼ cups (2½ sticks) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
1¾ cups rolled oats
½ cup raisins
½ cup golden raisins
Preheat oven to 375 degrees, and place rack in the middle of the oven. Sift together cake flour and baking soda.
In a large bowl, cream the butter and sugar together with an electric mixer on medium speed (if you are using a stand-up mixer, use the paddle attachment), scraping down the sides of the bowl periodically, until mixture is smooth and light in color, about 5 minutes.
On low speed, mix in sifted dry ingredients and oats until just combined. Mix in the raisins until they are just incorporated.
Drop rounded tablespoons of dough on a parchment paper-lined baking sheet, spacing them 2 inches apart. Bake one tray at a time for 10 to 12 minutes or until cookies are golden brown. Remove sheet from oven and let cool on rack for a couple of minutes, then transfer cookies to cooling rack and allow them to cool completely. Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature for up to one week.
Makes about three dozen cookies.
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