BASIL GIMLET RECIPE RECIPES

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CLASSIC GIN GIMLET RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK



Classic Gin Gimlet Recipe | Geoffrey Zakarian | Food Network image

Provided by Geoffrey Zakarian

Categories     beverage

Total Time 5 minutes

Cook Time 5 minutes

Yield 1 drink

Number Of Ingredients 4

2 ounces gin
3/4 ounce fresh lime juice 
3/4 ounce simple syrup 
Cucumber wheel or lime wedge, for garnish

Steps:

  • Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir vigorously with a long cocktail spoon until very cold.
  • Strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with the cucumber wheel and serve immediately.

SOFT AND CHEWY OATMEAL RAISIN COOKIES



Soft and Chewy Oatmeal Raisin Cookies image

This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind or substitute them for other dried fruit and they will still be fantastic.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes approximately 16 cookies

Number Of Ingredients 13

1/2 cup raisins
1/2 cup golden raisins
1 cup hot water
3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
1 cup (200 grams) packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
3 cups (270 grams) old-fashioned rolled oats

Steps:

  • Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
  • Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
  • In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment). Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
  • In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined. Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
  • Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
  • Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
  • Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 240, ProteinContent 3 g, CarbohydrateContent 36 g, FiberContent 2 g, SugarContent 19 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 34 mg

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