Rum raisins are great, why not gin raisins? The cookies themselves have a mocha flavor thanks to a bit of espresso and cocoa powder, which brings an intriguing counterpoint to the delicate gin note. Not your average chocolate chip cookie by a long shot.
1/2 cup raisins
1/3 cup gin
3 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
1 teaspoon espresso powder
2 tablespoons flour
3 egg whites
1/2 teaspoon vanilla extract
8 ounces pecans
Soak raisins in gin for 8 hours, drain off gin. Let raisins sit on paper toweling.
Butter and flour cookie sheets. Make dough by combining dry ingredients, egg whites, and vanilla. Stir until smooth. Add raisins and pecans until mixed.
Drop by spoonfuls onto cookie sheets. Bake 15-17 minutes at 350 degrees F.
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