German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)

• 100 g raisins
• 4 tablespoons brandy or 4 tablespoons rum (or other liquor)
• 125 g sweet unsalted butter, at room temperature
• 125 g granulated sugar
• 1/2 envelope vanilla sugar
• 2 large eggs
• 225 g all-purpose flour
• 1 pinch ground cardamom
• 1 pinch ground cloves
• 1/2 lemon, zest of,finely grated

1. Soak raisins in a bowl with brandy for 30 minutes, covered.
2. Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
3. Using a mixer, cream the butter until smooth.
4. Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
5. In a separate bowl, sift together the flour and the spices.
6. Stir lemon zest into the flour mixture.
7. Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
8. Drain raisins and fold them into the batter.
9. Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
10. Bake at 200 C/400F for 8-10 minutes, or until golden brown.
11. Remove to wire racks to cool.
12. IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.

raisins, brandy, sweet unsalted butter, sugar, vanilla sugar, eggs, flour, ground cardamom, ground cloves, lemon

Taken from www.food.com/recipe/german-rosinenbroetchen-german-brandy-soaked-raisin-cookies-78839 (may not work)