2cupsunbleachedall-purpose flour + ¼ cup for rolling out dough
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1egg
¼cupgranulated sugar + 2 tbspdivided
2tablespoonbrown sugar
⅔cuplow-fat buttermilk
5tablespoonbuttermelted and slightly cooled
½teaspoonvanilla extract
1teaspoonmaple extract
For the Soaked Raisins:
½cupraisins
¼cup+ 1 tablespoon bourbon
1tablespoonbrown sugar
Instructions
In a large cup, add raisins, bourbon, and 1 tablespoon brown sugar. Stir to dissolve brown sugar. Let raisins sit while you prepare the dough (about 15 minutes), making sure that all raisins are submerged.
Preheat oven to 350°F. Grease a baking sheet and set aside.
In a medium bowl, mix flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the egg, ¼ cup granulated sugar, 2 tablespoon of brown sugar, buttermilk, butter, vanilla extract, and maple extract.
Add flour mixture to wet ingredients and stir until just combined and dough is essentially in one piece. Drain the liquid from the raisins and stir in.
Turn out dough onto a floured surface, and sprinkle flour over top of dough. Work in flour to ease some of the stickiness. Repeat until dough is fully workable and doesn't stick to your fingers, but stop before it reaches the point of becoming too dried out and cracks begin to form. With floured hands, press dough into a rectangular shape, about 1 ½" tall.
With a floured cookie cutter, cut shapes and place all onto greased baking sheet about 1 ½" apart. Rework dough scraps until all is used. Sprinkle remaining 2 tablespoon of granulated sugar over top of loaves,and lightly press to adhere.
Bake for 14-16 minutes, or until bottoms and edges are lightly browned and tops are firm to the touch. Transfer to wire rack and let loaves cool completely.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.