Naughty Gin Cookies
- 100g cup golden raisins
- 75ml cup Beefeater Gin
- 200g cups sifted icing sugar (sift before measuring)
- 2200g cup sifted unsweetened cocoa powder (sift before measuring)
- 1 teaspoon instant espresso powder
- 2 tablespoons all-purpose flour (unsifted)
- 3/4 teaspoon salt
- 3 large egg whites
- 1/2 teaspoon vanilla
- 500g pecans (toasted, cooled, and coarsely chopped
Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
Preheat oven to 180°C / gas Mark 4 – AGA Baking Oven. Butter and flour 2 large baking sheets, shaking off excess flour.
Mix icing sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
Working quickly, drop 50g dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centres are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.