Pandan flavor and California Raisins make these traditional cookies unique.
Cream the butter, cream cheese, and both sugars on medium speed until pale. Add the eggs, one at a time. Scrape down the side of the bowl, add pandan extract and mix until well incorporated.
Sift the remaining dry ingredients and add with the California Raisins to the batter. Mix until combined. Refrigerate for at least four hours or overnight.
Preheat the oven to 160 ºC. Line the cookie sheet with parchment paper. Using an ice cream measurement scoop about 20 g of the cookie dough out. Spray your palms with cooking spray and roll them into dough balls.
Prepare two bowls of sugar, one filled with granulated sugar and the other one with icing sugar. Roll each dough in granulated sugar first. This prevents the cookie dough from absorbing the icing sugar later. Then roll it into the icing sugar. Coat 2-3 times with icing sugar to make sure they are thoroughly coated, or they won't show much after baking. Place them on a baking sheet lined with parchment paper, about 5 cm apart as the cookies will spread.
Place the tray in the middle of the oven. Let the cookies bake for 13-15 minutes. Cool down for five minutes then transfer to a cooling rack to cool completely.
Cookie dough freezes well for long term storage.
Ingredients
Directions
Cream the butter, cream cheese, and both sugars on medium speed until pale. Add the eggs, one at a time. Scrape down the side of the bowl, add pandan extract and mix until well incorporated.
Sift the remaining dry ingredients and add with the California Raisins to the batter. Mix until combined. Refrigerate for at least four hours or overnight.
Preheat the oven to 160 ºC. Line the cookie sheet with parchment paper. Using an ice cream measurement scoop about 20 g of the cookie dough out. Spray your palms with cooking spray and roll them into dough balls.
Prepare two bowls of sugar, one filled with granulated sugar and the other one with icing sugar. Roll each dough in granulated sugar first. This prevents the cookie dough from absorbing the icing sugar later. Then roll it into the icing sugar. Coat 2-3 times with icing sugar to make sure they are thoroughly coated, or they won't show much after baking. Place them on a baking sheet lined with parchment paper, about 5 cm apart as the cookies will spread.
Place the tray in the middle of the oven. Let the cookies bake for 13-15 minutes. Cool down for five minutes then transfer to a cooling rack to cool completely.
Cookie dough freezes well for long term storage.