Fruit and Nut Chai Cookies By Tamera
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 92.1
- Total Fat: 5.8 g
- Cholesterol: 11.4 mg
- Sodium: 18.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.2 g
View full nutritional breakdown of Fruit and Nut Chai Cookies By Tamera calories by ingredient
Introduction
This shortbread like texture with the flavorful infused fruit and roasted nuts is a winning combination with the chai spice flavors. These are chock full of nutrients and satisfies the need for something crunchy too! Is it a cookie or is it a healthy snack. Even kids love them. My nephews could not keep their hands off! This shortbread like texture with the flavorful infused fruit and roasted nuts is a winning combination with the chai spice flavors. These are chock full of nutrients and satisfies the need for something crunchy too! Is it a cookie or is it a healthy snack. Even kids love them. My nephews could not keep their hands off!Number of Servings: 60
Ingredients
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Infuses the fruit over night:
4 tbsp Blueberries, dried
1/3 cup or 4 TBT cup Dried Cherries, chopped
.33 cup, halves Apricots, dried
1/3 cup or 4 TBSP Apples, dried, chopped
2 tbsp Honey
1 fl. oz Sherry, dry or red wine If you prefer whisky or bourbon that's fine as well. It's up to your particular taste preference.
1 TBSP fresh squeezed Lemon Juice
1/4 tsp salt
Make the cookie base in stand mixer:
2 stick Butter, unsalted
1/2 cup Granulated Sugar (If you have a nutribullet or food processor grind the sugar so its extra fine. )
1/3 cup, packed Brown Sugar
1/2 tsp Cloves, ground
1/2tsp Ginger, ground
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
1/4 tsp tsp Kosher Salt
1 large Egg, fresh, whole, raw
2.66 cup King Arthur 100% Unbleached White Whole Wheat Flour
1.75 cup, chopped Pecans
Tips
This is a great mid morning or mid afternoon snack.
Directions
Infuse the fruit:
Chop the dried apricots, apples and cherries into small pieces. Place these and dried blueberries in a bowl and add the sherry, 1/4 tsp of the salt and honey. Cover and infuse the fruit letting it set on the counter over night.
Roast the pecans: 250 degrees on cookie sheet 10 - 15 minutes. Chop into medium pieces. set aside.
If you have a nutri-bullet or food processor, I recommend that you grind the sugar so its extra fine.
In stand mixer with paddle attachment make the cookie base:
On Medium speed, cream the butter with the sugars, and spices for about 3 or 4 minutes until the color lightens up and mixture is smooth.
On lower speed, add the egg and mix until incorporated.
Slowing add the flour and rest of the 1/4 tsp of the salt just until it's combined and not over mixed. We want the dough to remain tender.
Add the infused fruit and pecans all at once and blend on low just until it's incorporated into the batter.
On two large pieces of parchment paper, divide the dough into two half and roll into logs about 1.5 to 2inches wide. They will be about 18 inches long or so. Refrigerate the dough unit it's very firm about 2 hours or overnight if fine as well.
Preheat the oven to 350 degrees. Remove rolls from refrigerator and place on cutting board. Cut cookies about a half inch thick and place on parchment lined or uncreased sheet pans.
Bake until lightly golden about 15 to 20 minutes I like mine a little crisper on the outside so I will test them and turn them over half way through the cooking process.
Store cookie snacks in air tight contain and they freeze really well too.
Serving Size: Makes 60 2" round cookies.
Number of Servings: 60
Recipe submitted by SparkPeople user PASTA3.
Chop the dried apricots, apples and cherries into small pieces. Place these and dried blueberries in a bowl and add the sherry, 1/4 tsp of the salt and honey. Cover and infuse the fruit letting it set on the counter over night.
Roast the pecans: 250 degrees on cookie sheet 10 - 15 minutes. Chop into medium pieces. set aside.
If you have a nutri-bullet or food processor, I recommend that you grind the sugar so its extra fine.
In stand mixer with paddle attachment make the cookie base:
On Medium speed, cream the butter with the sugars, and spices for about 3 or 4 minutes until the color lightens up and mixture is smooth.
On lower speed, add the egg and mix until incorporated.
Slowing add the flour and rest of the 1/4 tsp of the salt just until it's combined and not over mixed. We want the dough to remain tender.
Add the infused fruit and pecans all at once and blend on low just until it's incorporated into the batter.
On two large pieces of parchment paper, divide the dough into two half and roll into logs about 1.5 to 2inches wide. They will be about 18 inches long or so. Refrigerate the dough unit it's very firm about 2 hours or overnight if fine as well.
Preheat the oven to 350 degrees. Remove rolls from refrigerator and place on cutting board. Cut cookies about a half inch thick and place on parchment lined or uncreased sheet pans.
Bake until lightly golden about 15 to 20 minutes I like mine a little crisper on the outside so I will test them and turn them over half way through the cooking process.
Store cookie snacks in air tight contain and they freeze really well too.
Serving Size: Makes 60 2" round cookies.
Number of Servings: 60
Recipe submitted by SparkPeople user PASTA3.
Member Ratings For This Recipe
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