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Receta Sesame Crunch Cookies
by CookEatShare Cookbook

Sesame Crunch Cookies
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Ingredientes

  • 1/4 c. all-natural smooth peanut butter
  • 1/2 c. frzn apple juice concentrate, thawed
  • 2 lg. Large eggs
  • 1 1/3 c. quick-cooking (not instant) oatmeal
  • 2 c. sesame seeds
  • 2/3 c. whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking pwdr
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon grnd cinnamon
  • 1/2 c. minced dry apples
  • 3 tbsp. apple butter (for the tart)

Direcciones

  1. If properly stored, cookies or possibly tart will freeze well up to 1 month. To freeze, wrap cookies individually in plastic wrap, then store in a plastic zipper freezer bag. Tart should be frzn in pan first, then removed and sealed in heavy-duty foil. Be sure to label and date.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, blend peanut butter and juice concentrate together. Add in Large eggs and blend well. Add in oatmeal, 1 c. sesame seeds, flour, baking soda, baking pwdr, nutmeg and cinnamon. Mix thoroughly. Add in apples and mix well.
  4. COOKIES: Scoop the dough by generous Tbsp., then pat each piece lightly with your hands till it is about 1-inch thick. Coat each cookie with some of the remaining sesame seeds. Place on a baking sheet and bake for 13 to 15 min. Cold on a rack. Makes 24 cookies. Keep the cookies individually wrapped in the freezer or possibly an airtight container.
  5. TART: Lightly butter and flour an 8-inch tart pan. Pat the dough in the pan, spreading it proportionately. Sprinkle remaining sesame seeds over the top of the tart. Bake for 35 min. Remove from oven and immediately spread apple butter over top. Makes 1 8-inch tart.