0.25 cup (57 g) unsalted butter, at room temperature
1 cup (67 g) granulated sugar
1 large egg
2 tablespoons (30 ml) whole milk
2 cups (240 g) all-purpose flour
2 teaspoons (8 g) baking powder
1 cup (50 g) raisins, stoned and cut in small pieces
0.5 teaspoon ground cinnamon
0.25 teaspoon ground clove
0.25 teaspoon ground mace
0.25 teaspoon ground nutmeg
Instructions
1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cream the butter (technique: creaming — beating fat until light and fluffy to incorporate air) in a large bowl until pale and smooth, about 2 minutes. Add the sugar gradually, beating until the mixture is light.
3. Add the raisins, the egg (well beaten), and the whole milk. Stir to combine.
4. In a separate bowl, mix and sift together the flour, baking powder, cinnamon, clove, mace, and nutmeg.
5. Add the dry ingredients to the butter mixture and stir until a cohesive dough forms and no dry streaks remain.
6. Turn the dough onto a lightly floured surface and roll to approximately 1/4 inch (6 mm) thick — slightly thicker than a thin wafer cookie.
7. Cut into desired shapes with a knife or cookie cutter and place on the prepared baking sheets, spacing about 1 inch (2.5 cm) apart.
8. Bake at 375°F (190°C) for 10 to 14 minutes, until the edges are lightly golden and the centers feel just set when pressed gently with a fingertip. Watch carefully; because of the spice content and raisins, these can darken quickly. Transfer to a wire rack to cool completely.
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