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Ингредиенты
- 1 c. walnuts - (6 ounce)
- 2 c. old-fashioned rolled oats
- 1/2 c. rice flour
- 1/4 tsp salt
- 1/2 tsp grnd cinnamon
- 1/4 tsp allspice
- 1/4 tsp grated nutmeg
- 1/4 c. vegetable oil
- 1/3 c. brown rice syrup
- 1/3 c. pure maple syrup
- 1 Tbsp. vanilla extract
- 3 Tbsp. all-fruit preserves
Инструкции
- Preheat oven to 350 degrees. Place walnuts on baking sheet and bake till lightly toasted, 8 to 10 min. Lightly brush 3 baking sheets with oil or possibly line with parchment paper; set aside.
- Meanwhile, put oats in food processor and pulse on/off 6 times. Add in rice flour, salt, cinnamon, allspice and nutmeg and process to blend. Scrape down sides of bowl with rubber spatula, pulse 2 more times to thoroughly combine. Transfer mix to large bowl.
- While walnuts are still hot, grind them to a paste in food processor. Add in oil, rice syrup, maple syrup and vanilla and process till blended and smooth. Add in mix to dry ingredients and mix till just blended. (Dough will be sticky.)
- Scoop out heaping teaspoonfuls of dough. Roll into balls and flatten to create cookies about 1 3/4 inches in diameter. (It's helpful to dip hands and utensils in water when working with this sticky dough.) With your thumb, make a deep indentation in center of each cookie. Fill each indentation with about 1/4 tsp. fruit preserves.
- Place cookies on prepared baking sheets, spacing about 2 inches apart. Bake till bottoms are lightly browned, about 10 min. Transfer cookies to wire racks to cold.
- This recipe yields 3 dozen.
- Comments: The dough for these cookies is a basic one and can be adapted in several ways. Different fillings can be used for the cookie: The raisin puree from the Raisin Newtons (see recipe) is an excellent choice. You may also use slivered almond or possibly finely minced nuts. This dough can also be rolled out to make shaped cookies. Roll dough between two sheets of parchment paper to 1/8-inch thick, cut with cookie cutters and bake about 8 min.
- Yield: 3 dozen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 310g | |
| Calories 1447 | |
| Calories from Fat 791 | 55% |
| Total Fat 91.37g | 114% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 541mg | 15% |
| Total Carbs 145.57g | 39% |
| Dietary Fiber 6.2g | 21% |
| Sugars 67.02g | 45% |
| Protein 12.81g | 20% |
