Page 110 - Classic Cookies with Modern Twists

½ cup plus 2 tablespoons sugar, divided
¼ teaspoon fine sea salt

¾ cup plus 2 tablespoons (1¾ sticks) chilled unsalted butter, cut in
small pieces

3 eggs , divided

1 egg yolk
¾ teaspoon vanilla extract

1½ tablespoons water

1. To make the lling, in a nonreactive bowl, combine the raisins,
orange zest, and wine. Cover the bowl with plastic w rap and
leave it on the countertop overnight, or until the raisins are

plump. The next day, transfer the mixture to the bowl of a food
processor tted with the met al blade, and pulse several times to
coarsely chop—not puree—the mixture. Set aside.

2. To make the dough, in the bowl of a st and mixer tted with
the paddle att achment, or using a handheld electric mixer, mix
the our, ½ cup of the sugar, the salt, and butter on low speed
for 2 to 3 minutes, or until the mixture is cr umbly, like
cornmeal. Add 1 egg, the egg yolk, and vanilla, mixing just to

combine, about 1 minute. Separate the dough into 2 equal pieces
and refrigerate for at least 3 hours, or overnight. (The dough is
ver y soft and stick y and is easier to work with when well chilled.

Return it to the refrigerator if it becomes too difcult to handle.)

3. In a small bowl, make an egg wash by whisking the remaining
2 eggs with a pinch of salt.

4. To assemble the cookies, roll one of the pieces of dough out

into a 14-by-10-inch rect angle and place it on a baking sheet
lined with plastic w rap. Br ush the dough with the egg wash and
evenly spread the lling over the dough, pressing lightly. Roll