Wednesday, April 6, 2011

Cherry-Almond Breakfast Cookies

Turdinado Sugar is a nutural alternative to white sugar.  It is harvested from 100% sugar cane.  Turbinado Sugar is what remains after raw sugar is washed.  After the impurities in raw sugar have been washed away, turbinado sugar remains, with a nutural coating of sweet golden molasses. I purchased the sugar at our local grocery store.  Use it to sprinkle on yogurt, fruits and for baking.  These cookies can be frozen for up to 2 weeks.  Wrap in freezer paper and grab a cookie and go. Spray a ice cream scoop with nonstick spray to get uniform sizes and press cookie dough to desired size and bake.  Change the taste a bit by using any dried fruit or a combination of dried fruits.   

Breakfast Cherry-Almond Cookies
Paula Deen's Special Collector's Issue
Quick & Easy Meals
March 2011

Makes about 10 cookies




3/4 cups packed brown sugar
6 tbsp butter, melted
2 large eggs, slightly beaten
1 tsp vanilla
1 cup dried cherries, (6 ounce bag) chopped
1 cup self-rising flour
1 cup whole wheat flour
1/4 tsp ground nutmeg
Topping:
2 tbsp finely chopped roasted salted almonds ( I didn't roast)
2 tsp of turbinado sugar (I used a brand for Hain pure foods)

Preheat oven to 350 degrees.
Line your baking sheet with parchment paper. Using your mixing bowl add the melted butter along with the brown sugar and mix. Add the slightly beaten egg and the vanilla and stir by hand. Add the chopped cherries, flours and nutmeg and stir until all mix together. The batter will be thick.
Using 1/4 cup of batter, I used my 3 inch biscuit cutter, placed the dough inside and pressed the dough to make a 3 inch circle. Remove the cutter and continue with the remaining dough. Sprinkle each cookie with chopped almonds and the turbinado sugar.  Press the almonds and the sugar into the dough a bit. Bake for 12-14 minutes. Cool on the sheet for a bit and then remove to a cooling rack. Makes about 10 cookies.


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