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Marrakesh Cookies
2 1/4 cups all-purpose flour
1/2 cup almonds, ground
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/2 cups shredded coconut, toasted
1 cup dried figs, chopped
1 cup golden raisins
In a medium bowl, combine the flour, almonds, baking soda, salt, and cloves mix well. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and mix together until smooth. Add the eggs, vanilla extract, and lemon juice. Stir the dry ingredients into the wet ingredients mix well. Fold in the toasted coconut figs, and raisins and mix by hand until the ingredients are well combined. For best results, chill the dough in the refrigerator for 6 hours before baking. Preheat oven to 350 degrees F. With a 1/4-cup scoop, portion out the dough onto an ungreased cookie sheet, placing the scoops 2 inches apart. Bake 15 to 17 minutes, or until the edges are golden brown but the centers are still slightly soft. Remove the cookie sheet from the oven and transfer the cookies to a wire rack. Cool for 10 minutes. Makes 20-24 cookies.
A few years ago I visited Morocco and I loved the flavors there different spices like cloves and different fruits like figs. So, I decided to try to capture those flavors into a cookie and I think I've done it. Everyone that tries these cookies really loves them. They don't taste specifically like any other cookie but at the same time they are really accesible and delicious and I think Mrs. Fields' fans would love them
on 05/23/07 |
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