Raisin Butter Pancake Mix Cookies

Name: Raisin Butter Pancake Mix Cookies
Yield: 20 servings
Cuisine: American
Ingredients: 110 grams Butter; 50 grams Sugar; 1 Egg yolk; 180 grams Pancake mix; 4 tbsp Sliced almonds; 50 grams ◎Butter; 50 grams ◎Powdered sugar; 1 tbsp ◎Heavy cream; 2 tbsp Raisins; 1 tbsp Rum (or rum extract); 1/2 Beaten egg

cookpad.japan @cookpad_jp

I used my family's rum butter to make cookie sandwiches.
They have such an addictive deliciousness!

☆ Please lightly wrap with plastic wrap in Steps 1, 6, and 9.
☆ You can use regular sugar rather than powdered sugar for the butter cream if you like. I just prefer the powdered sugar to achieve a smoother texture.
☆ You can buy raisins in the dry fruit section, but for rum raisins, you can also get them in the confectionery section. Recipe by Chisora

I used my family's rum butter to make cookie sandwiches.
They have such an addictive deliciousness!

cookpad.japan @cookpad_jp

I used my family's rum butter to make cookie sandwiches.
They have such an addictive deliciousness!

Saved

Ingredients

20 servings

110 gramsButter
50 gramsSugar
1Egg yolk
180 gramsPancake mix
4 tbspSliced almonds
50 grams◎Butter
50 grams◎Powdered sugar
1 tbsp◎Heavy cream
2 tbspRaisins
1 tbspRum (or rum extract)
1/2Beaten egg

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Steps

1

Put the butter into a heatproof bowl and heat in the microwave at 500W for about 40 seconds. Knead with a whisk.
2

Add the sugar and mix with the whisk.
3

Add the egg while and mix again with the whisk.
4

Add the pancake mix and knead with your hands until no longer powdery.
5

Bring it all together, wrap in plastic wrap, and let chill in the refrigerator for about 1 hour.
6

While you wait, make the raisin butter. Put the ◎ butter into a heatproof bowl and heat in the microwave at 500W for about 20 seconds. Knead with a whisk.
7

Add the ◎ powdered sugar and mix with a whisk.
8

Add the ◎ heavy cream and mix well with the whisk. The butter cream is finished.
9

Put the raisins in a heatproof bowl, add the rum, and mix lightly. Heat in the microwave at 500W for about 30 seconds. Let cool. The rum raisins are finished.
10

Remove the dough from Step 5 from the refrigerator and knead lightly. Bring it back together. Put onto a cutting board dusted with flour (separate from listed ingredients).
11

Roll out the dough with a rolling pin dusted in flour (separate from listed ingredients) until it is about 5 mm thick. Preheat the oven to 170℃.
12

Cut with a knife to make a clean rectangle. Then, cut into 2x3 cm rectangles.
13

Line a baking sheet with kitchen parchment paper and arrange the rectangles from Step 12 on it, leaving a little space between each. Using a pastry brush, brush each rectangle individually with beaten egg.
14

Top each with a little bit of sliced almonds.
15

In the oven preheated to 170℃, bake for about 10 minutes. ※You can bring the cut-off pieces of dough together and repeat Steps 11~15 to make more cookies.
16

Remove from the oven and let cool. ※The right side of the picture are cookies for my children, made by using a heart-shaped cutter.
17

Use a spoon to top a cookie with Step 8's butter cream and Step 9's rum raisins.
18

Top with another cookie to make a sandwich.
19

Repeat Steps 17 and 18 for the rest of the cookies. They're done! Chill in the refrigerator. Enjoy! ♪\
20

※For kids, you can prepare them without rum raisins, just eat as-is! They're delicious cookies!