Yield: 3 dozen
1 cup unsalted butter (8 oz.)
1 cup superfine granulated sugar
1⁄2 tsp. salt
1 whole egg
1 egg yolk
2 Tbsps. finely grated lemon zest 2 1⁄2 cups all purpose flour
1⁄2 cup California golden raisins, chopped
1⁄2 cup shelled and blanched pistachios, chopped
1⁄2 cup butterscotch chips
1. Have all ingredients at room temperature, 68°F-70°F. line 2 baking sheets with parchment paper; set aside.
2. Combine butter, sugar and salt in large mixer bowl and beat on high speed, scraping sides of bowl frequently, until light, about 20 minutes.
3. Add egg and yolk; beat until light and fluffy, about 10 minutes more. Stir in zest, flour, raisins, pistachios and chips, all at once, and mix until just combined. Divide dough in half and wrap each half separately in plastic wrap; chill for at least 1 hour or overnight.
4. Preheat oven to 350°F. Using a #60 scoop or round tablespoon measure, divide and arrange tablespoonfuls of dough, well separated, on parchment-lined baking sheets. lightly oil palm of your hand and flatten each round to about 1⁄4-inch thick.
5. Bake for 8 to 10 minutes, rotating pan halfway through to brown evenly. Remove from oven and immediately transfer cookies to wire racks to cool. Store in airtight container.
Recipe and photo from the California Raisin Marketing Board.
