Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Oatmeal-Raisin Mitten Cookies
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- Level: Easy
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 134
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 78 mg
These cookies are a play on old-fashioned oatmeal raisin: perfectly chewy with a hint of fall spice and topped with a sweet glaze. This version is rolled out and cut into mitten shapes, then topped with a dusting of sanding sugar to make them sparkly and festive for the holidays.
- Level: Easy
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 134
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 78 mg
Ingredients
For the Cookies:
For the Royal Icing:
Directions
- Make the cookies: Pulse the oats and raisins in a food processor until finely chopped. Transfer to a large bowl. Add the flour, confectioners’ sugar, salt, cinnamon and nutmeg and whisk to combine. Beat the butter in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture; beat until combined. Beat in the vanilla bean paste. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a floured surface until 1/4 inch thick. Cut out using a 3-inch mitten cookie cutter; arrange on the baking sheets. Reroll the scraps and cut out more cookies.
- Bake the cookies until lightly golden, 15 to 18 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining disk of dough.
- Make the icing: Whisk the confectioners’ sugar and meringue powder in a large bowl. Beat in 6 tablespoons water with a mixer on medium-high speed until stiff peaks form, adding more water as needed. Transfer to a piping bag. Pipe a border around each cookie, then fill within the border. Decorate with more icing and coarse sugar. Let set.
