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Cardamom Raisin Cookies

These should be crunchy on the outside, softer on the inside, and lightly spiced. 

Sheets lightly greased         Oven 350 degrees F       Time 13 minutes

1/2 cup butter
1/3 cup canola oil
1 cup sugar

2 eggs
1/3 cup buttermilk
zest of 2 small oranges (2 tsp) or 1/2 tsp orange oil

Mill together:
  400 grams  soft wheat
  75 grams  short grain brown rice
  1/2 small stick cinnamon
  about 12-15 cardamom pods

OR substitute:

    3 1/2 cups unbleached flour
    2 3/4 cups whole wheat pastry flour + 3/4 cup rice flour
    1 teaspoon cinnamon powder
    2 teaspoon cardamom powder
1 1/2 teaspoons soda
1/2 teaspoon salt

1 cup raisins, soaked in water or orange juice to soften, then drained
3/4 cup chopped toasted walnuts (optional)

Coarse sugar for topping (optional)

Cream butter and oil until light and fluffy.  Beat in the sugar until well mixed, then beat in the eggs and orange rind. 

Whisk all the dry ingredients together, then stir into wet;  add the raisins and walnuts and stir just until mixed. 

Shape into walnut sized balls and flatten slightly, or just spoon out dollops; these don't spread much, so they can be fairly close together  Sprinkle tops with coarse sugar, if desired, for a sparkly crunch.  

Bake 12-15 minutes, until tops are just golden brown.
Makes 9 dozen cookies @ 45 calories:
     43    % fat        59% carbos          4  % protein

Saffron Bar Cookie variation

As above, except:

Mill together
    400 grams corn
    75grams oat  groats
    8 cardamom pods
    1 small stick cinnamon, crushed
    1 tsp crushed whole mace
 generous pinch saffron threads, crushed

    3 1/2 cups corn flour (very fine cornmeal)
    1/2 teaspoon cardamom powder
    1 teaspoon cinnamon powder
    1 teaspoon mace powder
And soak a generous pinch of saffron threads, lightly crushed, in the buttermilk

This batter will be very wet, and can be baked in as bar cookies in a jellyroll pan, or chilled several hours in the refrigerator to firm up.

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