|
Featured Cookbook
ORDER/INFO
-
Cornmeal Maple Pecan Twists
-
Cinnamon Bun Crunch Icebox Cookies
-
Fruity Fig Newtons
Book Description
Who hasn’t mixed up a batch of homemade cookies at least once in their lifetime? How irresistible it is to pull a batch of cookies or brownies from the oven and dig in before they’re even cool enough to handle. What a shame that such a great pleasure should be overshadowed by guilt over consuming too much fat and too many calories!
... (more)
One Smart Cookie
Authors: Julie Van Rosendaal
Date: October 2000
ISBN: 0968756301
Publisher: One Smart Cookie Inc.
Paperback
ORDER/INFO
|
Makes: 3 1/2 dozen
-
Pastry:
-
2 1/2 cups flour
-
1/2 cup sugar
-
2 teaspoons baking powder
-
1/4 teaspoon salt
-
1/4 cup stick margarine or butter, chilled
-
1/4 cup 1% milk
-
1 large egg
-
1 large egg white
-
1 tablespoon canola oil
-
1 teaspoon vanilla
-
Filling:
-
3 cups chopped dried figs
-
1 1/2 cups raisins or a combination of chopped dates & raisins
-
1 1/2 cups chopped dried apricots
-
Grated zest of 1 orange
-
1/2 cup chopped walnuts, hazelnuts or pecans, toasted
-
1/2 cup sugar
-
1/2 tsp. cinnamon
-
1/2 cup orange juice or marsala
-
To make the pastry, combine flour, sugar, baking powder and salt in a food processor; pulse to mix. Add the margarine and pulse until it is incorporated. In a small bowl, whisk together the milk, egg, egg white, oil and vanilla. Pour the mixture through the feed tube with the processor running, mixing just until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and refrigerate overnight, or for up to 4 days.
-
To make the filling, place everything but the orange juice in the food processor ( you don't need to wash it out between making the pastry and the filling). Pulse until all the fruits and nuts are finely chopped and well combined. Pour orange juice or marsala through the feed tube and process just until blended. Use immediately or cover and refrigerate for up to 2 days.
-
When you are ready to bake, preheat the oven to 375 degrees F. Cut the dough into 6 equal pieces. on a lightly floured surface, roll each piece into a 4x12-inch rectangle. Don't worry if the edges are uneven. Spread about 3/4 cup of the filling mixture down the middle of each rectangle. Lift the sides of the dough over the filling to make a long roll, and pinch the edges to seal.
-
Roll the log over and reshape to make it round.
-
Using a sharp serrated knife, trim the ends diagonally, then slice diagonally into 1-inch slices. Place 1-inch apart on a cookie sheet that has been sprayed with non-stick spray.
-
Bake for 15-18 minutes, until golden. Transfer to a wire rack to cool. If you like, drizzle the cooled cookies with vanilla drizzle 1 cup icing sugar mixed with 2 tablespoons milk and 1/2 teaspoon vanilla.
Per cookie: 108 calories, 2.5 g fat (0.3 g saturated fat, 1.2 g monounsaturated fat, 0.8 g polyunsaturated fat), 20.7 g carbohydrates, 5.2 mg cholesterol, 49.9 mg sodium, 1.5 g fiber. 20% calories from fat.
More From This Book:
-
Cornmeal Maple Pecan Twists
-
Cinnamon Bun Crunch Icebox Cookies
-
Fruity Fig Newtons
|
|
