Oatmeal-raisin mitten cookies recipe

Step by Step

Step 1

Make the cookies: Pulse the oats and raisins in a food processor until finely chopped. Transfer to a large bowl. Add the flour, confectioners’ sugar, salt, cinnamon and nutmeg and whisk to combine. Beat the butter in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture; beat until combined. Beat in the vanilla bean paste. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate 30 minutes.

Step 2

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a floured surface until 1/4 inch thick. Cut out using a 3-inch mitten cookie cutter; arrange on the baking sheets. Reroll the scraps and cut out more cookies.

Step 3

Bake the cookies until lightly golden, 15 to 18 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining disk of dough.

Step 4

Make the icing: Whisk the confectioners’ sugar and meringue powder in a large bowl. Beat in 6 tablespoons water with a mixer on medium-high speed until stiff peaks form, adding more water as needed. Transfer to a piping bag. Pipe a border around each cookie, then fill within the border. Decorate with more icing and coarse sugar. Let set.

Ingredient

Raisins

2 cup 2 cup
Kosher salt

1 teaspoon 0.17 fl. ozs
8 tablespoons water

6 to 6 to
(1 3/4 sticks) unsalted butter

14 tablespoons 14 tablespoons
Vanilla bean paste

2 teaspoons 2 teaspoons
Confectioners’ sugar

4 cup 4 cup
Confectioners’ sugar

4 cups 4 cups
Meringue powder

1 tablespoon 0.5 fl. ozs
Ground cinnamon

1 teaspoon 0.17 fl. ozs
Ground nutmeg

2 teaspoon 0.33 fl. ozs
All-purpose flour

2 cups 2 cups
Old-fashioned rolled oats

2 cup 2 cup

Oatmeal-raisin mitten cookies recipe

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Ingredient

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