1 cup butter
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 egg
2 teaspoons milk
1 teaspoon apricot brandy flavor extract
1 cup raisins
In a large bowl, butter, sugar and flour mix until well blended. Mix in the eggs, milk, apricot brandy and raisins. Roll the dough into small balls and roll the balls in the apricot brandy flavor.
Drop cookies onto ungreased cookie sheets.
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
I added a fresh and small clove of diced hot chili powder, used his usual crushed red pepper flakes and sprinkled with minced garlic. I also added a tiny pinch of ground ginger and a tiny pinch of dried taquitos. I waited 5 minutes and added a tiny pinch of dried herring. I stuffed the mixture into my corn dogs and came up with a delicious base. Instead of using liquid nitrogen, I used acetone and it came out nice. As for salt, I used table salt, and i haven't added any since. We used this recipe for dinner and it was great--my husband loved it and he'll be making it again!
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