Chocolate Gin-Soaked Raisins Cookies

Let's Cook

1. Step 1.

   Spread 1 lb golden raisins evenly on the bottom of a glass bowl (Pyrex is good, crystal is not). Pour enough gin over them to completely cover. Let them sit until all the gin is absorbed, which may take 5 to 7 days. When absorbed, transfer the raisins to a glass jar with a lid, seal, and keep closed. Do not refrigerate.

2. Step 2.

   Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.

3. Step 3.

   In a cup, combine 1/2 cup golden raisins and 1/3 cup gin. Let stand at least 8 hours to macerate.

4. Step 4.

   In a large bowl, sift together 3 cups confectioners sugar, 2/3 cup unsweetened cocoa powder (preferably Dutch-process), 1 teaspoon instant espresso powder, 2 tablespoons all-purpose flour (unsifted), and 3/4 teaspoon salt. Mix with an electric mixer at low speed until combined.

5. Step 5.

   Add 3 large egg whites and 1/2 teaspoon vanilla to the dry mixture. Continue mixing on low speed until smooth and well combined.

6. Step 6.

   Drain the macerated raisins in a sieve without pressing. Add the drained raisins and 8 oz (2 1/4 cups) toasted, cooled, coarsely chopped pecans to the dough. Stir until thoroughly mixed. The dough will be thick and sticky.

7. Step 7.

   Working quickly, drop 1/4 cup dough for each cookie onto the prepared baking sheets, spacing cookies at least 3 inches apart. Gently pat down each mound to about 1/2 inch thick.

8. Step 8.

   Bake cookies one sheet at a time in the middle of the oven, rotating the sheet halfway through baking, for 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.