“Sea Urchin” California Raisin Cookies

AuthorCalifornia Raisins
Rating

Judy Koh, Creative Culinaire

Sea Urchin California Raisin Cookies
Yields1 Serving
QTY: 8 Cookies (About 80 g each)
Cookie Dough
 350 g Unsalted butter
 4 g Salt
 50 g Icing sugar
 2 Egg yolks
 1 Egg white
 450 g Plain flour
California Raisin Filling
 450 g California Raisins
 90 g Ground almonds
 90 g Cream cheese
 1 tsp Orange oil or grated orange zest
 Snow sugar for garnish
METHOD
1

Make cookie dough. Cream butter and icing sugar together, then gradually mix in egg yolks and egg white.

2

Sift flour and baking powder together to mix well, then mix into creamed ingredients to
make a soft dough. Knead briefly until smooth and even. Set aside to rest for 15 minutes.

3

Portion dough into 8 pieces weighing 80 g each. Reserve remaining dough.

4

Make California Raisin Filling. Spread ground almonds on a baking tray and bake in a
preheated oven at 170°C for about 8 minutes; this improves their flavour. Let cool completely.

5

Blend cooled almonds with all remaining filling ingredients in a food processor until even.
Divide filling into 80 g portions, shape into ovals, and freeze until firm.

6

Flatten a dough portion and wrap it around a frozen filling oval to enclose it completely,
pinching seam to seal. Gently flatten cookie to make it look like a sand dollar sea urchin.
Pinch off small pieces of the reserved dough and roll into petal shapes. Press five petals
onto the cookie, flattening them slightly, so that they fan out from the cookie centre. Shape and decorate all cookies likewise.

7

Place cookies on a baking sheet and bake in a preheated oven at 160°C for about 20
minutes, until cookies are light golden brown underneath.

8

Let cookies cool completely, then dust with snow sugar.

CategoryCooking Method

Ingredients

QTY: 8 Cookies (About 80 g each)
Cookie Dough
 350 g Unsalted butter
 4 g Salt
 50 g Icing sugar
 2 Egg yolks
 1 Egg white
 450 g Plain flour
California Raisin Filling
 450 g California Raisins
 90 g Ground almonds
 90 g Cream cheese
 1 tsp Orange oil or grated orange zest
 Snow sugar for garnish

Directions

METHOD
1

Make cookie dough. Cream butter and icing sugar together, then gradually mix in egg yolks and egg white.

2

Sift flour and baking powder together to mix well, then mix into creamed ingredients to
make a soft dough. Knead briefly until smooth and even. Set aside to rest for 15 minutes.

3

Portion dough into 8 pieces weighing 80 g each. Reserve remaining dough.

4

Make California Raisin Filling. Spread ground almonds on a baking tray and bake in a
preheated oven at 170°C for about 8 minutes; this improves their flavour. Let cool completely.

5

Blend cooled almonds with all remaining filling ingredients in a food processor until even.
Divide filling into 80 g portions, shape into ovals, and freeze until firm.

6

Flatten a dough portion and wrap it around a frozen filling oval to enclose it completely,
pinching seam to seal. Gently flatten cookie to make it look like a sand dollar sea urchin.
Pinch off small pieces of the reserved dough and roll into petal shapes. Press five petals
onto the cookie, flattening them slightly, so that they fan out from the cookie centre. Shape and decorate all cookies likewise.

7

Place cookies on a baking sheet and bake in a preheated oven at 160°C for about 20
minutes, until cookies are light golden brown underneath.

8

Let cookies cool completely, then dust with snow sugar.

Notes

“Sea Urchin” California Raisin Cookies