These cookies are pretty to look at. These cookies are easy to make. These cookie keep well for a few days or freeze well in an air-tight container. These cookies go perfectly well with a cup of coffee or tea or a big ol’ glass of frosty cold milk! Let’s see…what else? Leave your comment, let me know, and I’ll add to ‘These cookies…”! Raisin Almond Cookie Puffs~~
Preheat oven to 325
Makes: About 3 dozen
What you need:
36 packaged butter cookies (assorted types)
1 cup golden raisins
1 cup sweet shredded coconut
1 cup sliced almonds
4 egg whites (room temperature)
Pinch of salt
¼ tsp cream of tartar
4 tbl shimmering cookie decorative sugar
What you do:
On a parchment paper lined cookie sheet, place butter cookies about 1-2” apart. Set aside.
Combine the raisins, coconut and sliced almonds in a food processor and blend about 2-3 minutes or until finely chopped and incorporated. Makes about 2 to 2 ½ cups. Set aside.
In a large mixing bowl, place egg whites, salt, and cream of tartar. With a hand mixer starting on a medium speed begin whipping egg whites. Increase speed to high and whip until stiff peaks form.
Immediately and gently fold in the finely chopped raisin/coconut/almond mixture.
With a small spring-form scoop that is about a heaping tablespoon plus (and that allows a release), dollop on top of each cookie. Sprinkle on each some of the shimmering decorative sugar. Bake in a preheated 325 oven for about 10 minutes or until the haystacks are light golden brown.
Remove and let cool. Note: These haystacks can also be drizzled with a chocolate ganache!
©Alice D’Antoni Phillips Ally’s Kitchen