Raisin and Almond Cookies Recipe

Raisin and Almond Cookies

Makes 54 cookies

The secret ingredient here is strong coffee, which gives these cookies their rich flavor.

Cookies

2¼ cups unbleached all-purpose flour
¾ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 Tbs. flaxseeds
¾ cup cold, strong coffee
½ cup pitted prunes (3 oz.)
¼ cup vegan margarine, melted and cooled
1 tsp. almond extract (or rum extract)
1⅓ cups sugar
¾ cup golden raisins
½ cup almonds, chopped

Glaze

2 cups confectioners’ sugar
2 Tbs. lemon juice
½ tsp. almond extract

1. To make Cookies: Preheat oven to 375°F. Line baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in bowl. Grind flaxseeds in blender 30 seconds, or until reduced to fine powder. Add ¼ cup cooled coffee, and blend 2 minutes. Add prunes and remaining ½ cup coffee; blend 1 minute, or until combined. Add margarine and almond extract; blend 20 seconds to combine. Blend in sugar, then add to flour mixture. Fold in raisins and almonds.

2. Drop 1-Tbs. dollops of dough 1½ inches apart onto prepared baking sheets. Bake 14 minutes. Transfer to wire rack to cool.

3. To make Glaze: Whisk together all ingredients and 1 Tbs. water in bowl until smooth. Drizzle ½ tsp. Glaze over each cooled cookie.

November/December 2008 p.46