Raisin Shortbreads had been in my head for months, ever since I saw a recipe in Alice Waters’ Chez Panisse Fruit Cookbook. The thought of soft and chewy raisins sandwiched between two layers of tender and crumbly shortbread sounded too good to pass by. So when a cool and rainy day happened along (perfect day for baking), I went out and bought a good unsalted butter and some Thompson raisins and made the recipe. I wasn’t disappointed. They tasted every bit as good as they sounded so I just had to share this recipe with you. These raisin shortbread fingers go perfectly with a hot cup of tea or coffee and I also think they would be a nice addition to your Christmas baking.

I know I have said this more than once, but I think it bears repeating. The quality of your shortbread is dependent on the quality of your ingredients, especially the butter. Therefore, buy the best unsalted butter you can find and you will be rewarded with a crispy, crumbly, and buttery shortbread that literally melts in your mouth. Another important ingredient is vanilla extract. Make sure that what you buy is labeled “pure”. The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract that can be found in specialty food stores and by mail order. If your budget doesn’t allow this expenditure or you cannot find it, don’t worry, there are quality brands to be found in your local grocery store. Just stay away from the ones labeled “imitation” vanilla extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste.

A shortbread batter is quick to make, and this recipe is no exception. It starts by creaming the butter with the vanilla extract and confectioners (powdered or icing) sugar. (When you use confectioners sugar, instead of granulated white sugar, it gives the shortbread a softer crumb.) Once the beaten butter and sugar turn light and fluffy, the flour is added and mixed until a dough is formed. Then divide the dough in half and press one half onto the bottom of a well greased 9 x 13 (23 x 33 cm) pan. A layer of dark raisins are then pressed into the shortbread. (I have used dark Thompson raisins which are simply dried Thompson seedless grapes which have been sun dried which gives them that dark shriveled appearance. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron.) The remaining dough is pressed on top of the raisins, and then it is brushed with a glaze of lightly beaten egg. The final step is to run the tines of a fork through the egg washed shortbread which adds a decorative touch. Once the Raisin Shortbreads are baked in a moderate oven until lightly golden brown, they are cooled, and then cut into long thin rectangular shaped shortbread “fingers”.

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