Wednesday, 18 February 2009

Not a tester, but still cookies.

I had an urge to make cookies yesterday. Sneaks up on you like that sometimes doesn't it. At the moment when this happens I usually head over to the (obviously top secret) tester forum for Isa and Terry's upcoming cookie book, and make whatever takes my fancy. When I did that yesterday there was nothing open for testing which a) took my fancy and b) had all the ingredients in my cupboards. In desperation I made up a recipe - using some things I've been meaning to use up for a while - you know leftover stuff that sits in your fridge or cupboard waiting patiently to be used. In this case, date puree and roasted salted pistachio nuts. There is a couple of good sides - I got cookies, and I get to share the recipe with you! Bit of thinking and some mixing later, et voila -
Pistachio and Pecan Cookies
Makes about 14

3 T Date Puree
¼ C Oil
1 t Vanilla Extract
¼ C Brown Sugar
¼ C Sugar
2 T Ground Flaxseed
2 T Almond Milk
½ C Plain Flour
½ C Whole Wheat Pastry Flour
½ t Salt
¼ t Baking Soda
½ t Cinnamon
¼ t Cardamom
¼ C roasted and salted Pistachio nuts
¼ C raw Pecan nuts – chopped into smallish pieces

Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl whisk together the dates through almond milk until smooth.
Sift in the flour, salt, baking soda and spices. Mix to combine.
Stir in the nuts.
Using a Tablespoon sized measuring spoon scoop heaping balls of dough, roll into a ball and place on baking sheet about 2 inches apart.
With the bottom of a measuring cup (sprayed with non stick spray if necessary) flatten the cookies to about a ¼” thickness.
Bake for 10 – 12 minutes until just browned at the edges. Rest on the tray for 5 minutes prior to transferring to a cooling rack.
For a less “healthy tasting” cookie, replace the whole wheat pastry flour with plain.


Chris said...

Pistachios and pecans are some of my favorite nuts (the walnut is a close second). I've never considered the addition of a date puree, so I'm eager to try this out!

Jeni Treehugger said...

Pistachios and Pecans - what a great combo.
I don't use Pecans (or Walnuts) in my cooking anymore because silly Mr treehugger doesn't like them!!
Which is a shame because I LOVE them.

Mihl said...

Oh yes, I know that feeling! I'm glad you had the urge to bake because this sounds like an absolutely fabulous recipe.