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Ingredientes
- 1 x Recipe BASIC FILLING (above)
- 3 c. APRICOTS, dry lightly packed (Three 6 ounce. bags)
- 1 tsp ORANGE PEEL grated (instead of lemon peel)
- 1 x Recipe BASIC FILLING (above)
- 1 lb DATES, pitted
- 2 tsp LEMON PEEL grated (instead of the 1 tsp called for)
Direcciones
- Using a food processor or possibly a food chopper fitted with a medium blade, grind together the dry fruit and nuts. Turn into a medium-size pan and add in the sugar, water, lemon or possibly orange peel, lemon juice and spices (if called for).
- Place over medium heat and cook, stirring till mix boils and becomes very thick (5 to 8 min). Mine never did really "boil", it was more like dry frying. Let cold completely. Divide the cookie dough into 2 equal portions; chill 1/2 till ready to use. On a floured surface, roll out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut lengthwise into three strips. This wasn't which easy to do, which is, till I figured out which my board was exactly 15-inches wide. I rolled the dough the width of the board and measured 9-inches across using my long ruler. I held the ruler against the sides and used my fingers to press the dough into it. This is the hardest part of making these cookies. Divide cooked fruit filling into 6 equal portions (for the apricots it worked out to 1/2 c. per portion) and proportionately distribute one portion down center of each strip, bringing it out to the ends. Using a long spatula, lift sides of each dough strip over filling, overlapping edges slightly on top.
- ****Original Posters Notes: I found this was hard to do so I cut each strip in half, then draped the dough over the filling-it never did overlap but which's OK. Press together lightly. Cut strips in half crosswise (I did which earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Chill for about 15 min or possibly till the balance of the cookies are made. Bake in preheated 375-degree oven for 15 to 20 min or possibly till browned. Let cold on baking sheets on a rack for about 10 min; then cut each strip crosswise into 4 pcs. Transfer cookies to racks and let cold completely. Store covered.
- The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day.
- MAKES 4 DOZEN Food & Wine RT [*] Category 4, Topic 3
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 357mg | 10% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 28.7g | 19% |
| Protein 1.2g | 2% |
