Forget about everything that you knew, and that you probably don’t love, about traditional festive biscuit cookies because this recipe has nothing to do with those rough, crackers. Inna’s Cookies Garten, whose recipe was inspired by a fruit muffin, is soft and airy, it is made from four different types of dried fruits, ground pecans and golden honey, and for a delicate aroma added a little ground cloves. Probably the best at this a cookie is that the dough can be rolled into sausage and stored in refrigerator until you need it. Before by baking, the dough is cut into the amount that you need, leaving the rest of the mixture next time. Nutrition value of one servings: (total 60 small cookies) Calories 101, total fat 5 g., saturated fats, proteins 1 g, carbohydrates 13 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 14 hours 50 minutes Difficulty: medium Quantity: 60 small cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr dried figs
- 110 gr. raisins
- 50 gr coarsely sliced candied cherries
- 50 gr chopped dried apricots
- 1 tbsp. l honey
- 2 tbsp. l dry sherry
- 1 tbsp. l freshly squeezed lemon juice
- 170 gr crushed pecans
- Coarse salt
- 220 gr unsalted butter at room temperature
- 0.5 tsp ground cloves
- 0.5 tbsp. ultra fine sugar
- 1/3 Art. light brown sugar
- 1 large egg
- 2 and 2/3 Art. baking flour
Recipes with similar ingredients: figs, raisins, dried cherries, dried apricots, honey, sherry, lemon juice, pecans, cloves, sugar brown, eggs, flour
Recipe preparation:
- Cut the tails of figs with scissors or a small knife, then chop the fruit coarsely. In a medium bowl, mix figs, raisins, cherries, dried apricots, honey, sherry, lemon juice, pecans and a pinch of salt. Cover bowl with cling film and let the mixture brew overnight.
- Using a mixer, beat butter, cloves, ultra fine and brown sugar at medium speed to a creamy mass, about 3 minutes Reduce mixer speed to low, add eggs and beat until smooth. Then slowly pour the flour on the same low speed, 1/4 tsp salt and wait until completely dissolved. Not beat too long! Add fruits and nuts along with liquid.
- Divide the dough into 2 pieces, and place each into 30- or 40 centimeter piece of parchment or brown paper. Twist each in a long sausage, each 4-5 cm wide and approximately 40 cm. Place them in the refrigerator and keep until full. solidification.
- Preheat the oven to 180 ° C.
- With a small, sharp knife, cut the frozen dough into slices, about 2 cm thick each. Put cookies on ungreased a baking sheet at a distance of 2 cm from each other, and bake for 15-20 minutes. until golden brown.
