Raisin n Nut Cookies

Yes, you guessed it right. I'm on a cookie baking spree. And the good thing is most cookies bake using the same basic recipe, unless you want to flavour the batter itself with something, like say....chocolate, in which case you would add cocoa to your batter. So this time I thought I'd get a little unhealthy and use all purpose flour and make cookies using almonds, cashews and raisins. I loved these a lot better than my Candy Cookies, thanks to the crunchy and chewy texture lent by the dry fruit and nuts. But I urge you to try both, since each have their own unique flavour.

Ingredients1.5 Cup All purpose flour (Maida)
1.5 Cup of Confectioners Sugar
10 tbsp Unsalted butter (softened/at room temperature)
1 Egg (Whole, Beaten)
1 Egg White (Beaten along with the above whole egg. I think two eggs would be too much for 1.5 cups of flour, so I did this 1.5 egg thingie!)
1.25 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla Extract
3 tbsp Slivered Almonds
3 tbsp Split Cashews
3 tbsp Raisins
(You can add any other variety of nuts that you want too!)

Method
- Preheat oven to 350F
- Slightly toast cashews, slivered almonds and raisins for about 1 minute and set aside
- Sift the flour into a bowl
- Add butter and mix to form a crumb like mixture
- Add sugar, salt and baking powder and stir
- Toss in the vanilla extract and eggs and beat on low-medium speed until it forms a batter like consistency
- Roughly chop the toasted nuts and raisins mixture and add to the cookie dough and stir
- Make tiny balls out (about 3/4 inch diameter) and place on a greased baking sheet with at least 2 inches space between each cookie
- Place in preheated oven for about 10-15 minutes or until the tops of the cookies are golden and the rims are light brown.
- Once baked allow to cool on a rack for a few minutes
- Serve warm with a fresh glass of milk or at tea time

Makes about 4 dozen cookies