baking : cookies : powdered sugar : chocolate cookies with gin-soaked raisins

Totally filched from epicurious.com.

1/2 C golden raisins
1/3 C gin
3 C sifted confectioners sugar (sift before measuring)
2/3 C sifted unsweetened cocoa powder, preferably Dutch-process (sift before measuring)
1 tsp instant espresso powder (may substitute instant coffee crystals)
2 tbsp all-purpose flour (unsifted)
3/4 tsp salt
3 large egg whites
1/2 tsp vanilla

Before you even let yourself be taken in by this recipe, know that it requires at least 8 hours of prep time (for the raisins to macerate in the gin; I let mine soak for nearly 2 weeks) and that if you are an anal-retentive perfectionist like myself and simply cannot stray from the recipe as written (or, at least, not on the first attempt), then you might have a little bit of trouble finding instant espresso powder.

Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
Drain raisins in a sieve, without pressing, then add raisins to dough (original recipe calls for "8 oz of pecans (or 2 1/4 cups), toasted, cooled, and coarsely chopped" to be added as well at this point, but I'm not a big fan of that nut. Although, slivered almonds might have been tres delish). Stir until thoroughly mixed. (Dough will be thick and sticky.)
Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely. Makes about 12 large cookies.

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I only consumed one last night after baking a batch. Extremely chewy. Cocaine-like sugar buzz. The taste and strength of the gin was still very present but while the dark chocolate works well as a vehicle, the composition overall was just a little too rich. It doesn't induce one to sit and eat the entire batch. Which is a good thing... I suppose.

I regret not including some kind of nut because at 2 1/4 cups worth it should have been a substantial ingredient and would have helped to cut the intense sweetness.

Still, I don't anticipate having any trouble getting rid of them. It's the weekend, and my friends are just as happy (if not more so) to consume their cocktails in cookie form.