SAFFRON ALMOND COOKIES
with raisins and Marsala wine. Topped with cocoa-sugar. The perfect cookie! Melts in your mouth!
Makes 4-2/3 dozen
Preheat oven to 375 degrees
1/4 c. extra virgin olive oil
1 t. salt
1 t. baking soda
1 pinch saffron stigmas
1 T. Balsamic vinegar
1/2 c. light brown sugar, packed firmly
1/2 c. white sugar
1 c. raisins
1 c. sliced almonds
1/2 c. Marsala wine
1 c. old-fashioned rolled oats
2-1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/4 c. powdered sugar
In extra-large bowl combine olive oil, salt, baking soda, saffron, vinegar, brown and white sugars. Stir well.
In food processor combine raisins and almonds. Process till mealy, then add to mixing bowl, followed by Marsala wine. Stir well.
Place rolled oats in food processor, and also process till mealy. Add to mixing bowl, and stir well.
Next, add flour all at once. Mix well to evenly distribute ingredients and moisten flour. Dough will be very thick.
Drop by rounded teaspoon onto lightly oiled baking sheet, or roll a teaspoon of dough between palms into a ball.
Bake in preheated 375 degree oven for approximately 10 minutes. Transfer to cooling rack
Combine cocoa and sugar in small bowl. Mix to distribute evenly. While cookies are still warm, dab the top of each cookie into the mixture.
Notes: Cocoa is the first flavor you experience, saffron is the last, completing the element of surprise. The complex arrangement of flavors and textures in between make this a perfect conversational cookie. Serve with cold soy or almond milk, Marsala wine or Port wine, hot tea or coffee.
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