Red Wine Raisin-Filled Cookies
- Number of Servings: 32
Ingredients
Dough:4 c all-purpose flour; as needed1/2 light olive oil1/2 c red wine1/2 c waterFilling:2 1/2 c raisins1 c chopped walnuts; same size as raisins2 T plus 2 tsp sugar1 tsp ground cinnamon1/2 c red currant jellyTopping:3 T sugar1 tsp ground cinnamonLight olive oil
Makes 32 cookies
Preheat oven to 325 degrees F. Line cookie sheets w/parchment paper. Whisk flour in small bowl.
Combine olive oil, wine, and water in a lrg bowl. Add 3 1/2 c flour and mix on low speed until blended. No sticky dough. Add more flour if too sticky.
Toss together filling ingredients. Stir sugar and cinnamon for topping together in a small bowl.
Divide dough into 4 pieces and roll each piece out into a rectangle on lightly floured surface. Have dough horizontal on work surface. Spread each dough w/2 T jelly, leaving 1" border of naked dough all around. Sprinkle 1/4 of filling over jelly. Fold long top half of dough down over filling; fold bottom half up over the pastry. Pinch seam gently. Place on cookie sheet. Brush top lightly w/olive oil and sprinkle w/topping. Repeat w/remaining dough.
Bake for 32 min; do not overbake or pastry will toughen.
Number of Servings: 32
Recipe submitted by SparkPeople user FINSETH03.
Preheat oven to 325 degrees F. Line cookie sheets w/parchment paper. Whisk flour in small bowl.
Combine olive oil, wine, and water in a lrg bowl. Add 3 1/2 c flour and mix on low speed until blended. No sticky dough. Add more flour if too sticky.
Toss together filling ingredients. Stir sugar and cinnamon for topping together in a small bowl.
Divide dough into 4 pieces and roll each piece out into a rectangle on lightly floured surface. Have dough horizontal on work surface. Spread each dough w/2 T jelly, leaving 1" border of naked dough all around. Sprinkle 1/4 of filling over jelly. Fold long top half of dough down over filling; fold bottom half up over the pastry. Pinch seam gently. Place on cookie sheet. Brush top lightly w/olive oil and sprinkle w/topping. Repeat w/remaining dough.
Bake for 32 min; do not overbake or pastry will toughen.
Number of Servings: 32
Recipe submitted by SparkPeople user FINSETH03.
Nutritional Info Amount Per Serving
- Calories: 168.6
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
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