Xmas dried fruit cookies
Ingredients
•1/2 cup dried figs, coarsely chopped
•1/2 cup raisins
•1/2 cup cranberries
•1/2 cup dried apricots, coarsely chopped
•2 tablespoon honey
•2 tablespoons lesson juice
•¾ cup chopped pecans
•¼ tsp salt
•1 cup unsalted butter, at room temperature
•1/2 teaspoon ground cloves
•1/2 – 2/3 cup superfine sugar
•1/3 cup light brown sugar, firmly packed
•1 ½ tsp egg replacer, mixed with 2 tbsp warm water
•2 2/3 cups flour
Preparation
1.In a medium bowl, combine the figs, raisins, cranberries, apricots, honey, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
2.Cream the butter, cloves, superfine sugar, and brown sugar until smooth. Add the egg replacer and mix until incorporated. Add the flour and 1/4 teaspoon salt just until combined. Add the fruits and nuts.
3.Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
4.Preheat the oven to 350 degrees. Cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 18 minutes.
3.Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
4.Preheat the oven to 350 degrees. Cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 18 minutes.
Serves
60 pieces
By Madhavi Davi Dasi
