Active time: 40 min Start to finish: 10 hr (includes soaking raisins)
•You can soak raisins in gin up to 1 week.
•Cookies keep in an airtight container at room temperature 5 days.
Recipe information
Total Time
10 hr (includes soaking raisins)
Yield
Makes about 12 large cookies
Ingredients
Preparation
Step 1
Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
Step 2
Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
Step 3
Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
Step 4
Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
Step 5
Working quickly, drop 1/4 cup 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.
Step 6
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 centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.
