- 1 Cup (2 sticks) unsalted butter
- 1 Cup superfine granulated sugar*
- 1/2 Teaspoon salt
- 1 whole eggs
- 1 egg yolk
- 21/2 Cups all-purpose flour
- 21/3 Cups California golden raisins, chopped
- 1/2 Cup shelled and blanched pistachios, chopped
- 1/2 Cup butterscotch chips
- 2 Tablespoons finely grated lemon zest
Have all ingredients at room temperature, 68° to 70°F. Line 2 baking sheets with parchment paper; set aside.
Combine butter, sugar and salt in large mixer bowl and beat on high speed, scraping sides of bowl frequently, until light, about 20 minutes. Add egg and yolk; beat until light and fluffy, about 10 minutes more. With rubber spatula or wooden spoon, 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.
Preheat oven to 350°F. Using a No. 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. Bake for 8 to 10 minutes at 350°F, rotating pan halfway through to brown evenly. Remove from oven and immediately transfer cookies to wire racks to cool. Store in airtight container.
Notes: If superfine sugar is not available, process sugar in food processor for 1 minute or until superfine.
To blanch pistachios, cover with boiling water and allow to stand until skins can be rubbed off.