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Over the Top Fruit & Nut Cookies
I was trying to figure out how much
fruit I could cram into a single cookie. I think these are beyond
the desirable limit, because there was a cloyingly sweet feeling to
them despite using quite tart fruit, and the texture was very
crumbly-soft because of all the fruit and nuts carried by the batter.
I was not going to put
these on the web site, but some others who loved them insisted.
Bake & eat at your own peril.
Sheets greased Oven 375
degrees F Time 12-15 minutes
1/3 cup sugar
2 cups of your favorite dried fruit, such as:
2/3 cup dried tart cherries
2/3 cup dried nectarines or peaches
2/3 cup dried apricots
1 cup butter
2/3 cup molasses
1/3 cup honey* (I'd probably skip this if making these again)
2 eggs
Mill together:*
500 grams soft wheat
1 cinnamon stick
1 teaspoon cardamom seeds
2 teaspoons blade mace
6 long peppers or 1/2 teaspoon black peppercorns
1/4 teaspoon anise seed
OR substitute
3 1/3 cup unbleached or whole wheat
pastry flour
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground anise
1 teaspoon powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup walnuts, coarsely chopped or broken, lightly toasted if you can
1/2 cup unsweetened coconut flakes, toasted
In a food processor or blender, mince the fruits, nuts and sugar
together (the sugar keeps the rest separate bits instead of making one
glompy mess). Reserve.
Cream butter until light and smooth. Beat in molasses and honey until lightened in color and smooth.
Whisk dry ingredients together, then stir into wet; add the nut/
fruit mixture and stir again just until mixed.
Drop by teaspoonsful onto lightly greased sheets. Bake 12-15
minutes until just firm on top. They will be soft and not the
sturdiest cookies--all the fruit and nuts makes them want to fall apart.
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