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As you begin plotting your cookie collection for the year, consider incorporating these straightforward, Tuscan-inspired delights. Each morsel offers a unique warmth thanks to its combination of nuts and fruits, caramel notes, and distinctive form. Enhance the indulgence by coating the base in a luscious chocolate blend.
Ingredients:
– 6 tablespoons salted butter
– 1/3 cup evaporated milk
– 1/4 cup sugar
– 2 tablespoons honey
– 3/4 cup sliced almonds and/or chopped pistachios
– 2/3 cup finely chopped mixed dried fruits, like apricots, cranberries, or a mix of candied fruits and peels
– 1/4 cup all-purpose flour
Instructions:
In a medium pot, mix butter, evaporated milk, sugar, and honey over medium-high heat until it reaches a rolling boil, stirring occasionally. Turn off the heat. Add the almonds and fruits, then the flour. Let it sit for 15 minutes.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop the batter by tablespoons, spacing each at least 2 1/2 inches apart. Use the back of a spoon to form 2 1/2-inch circles. Bake until the cookies are a uniform golden brown, for 9 to 11 minutes. Let them cool on the sheets for a minute, then transfer the parchment with the cookies to a wire rack. Allow to cool entirely on the parchment. Optionally, proceed with the Chocolate Bottoms instructions.
In a small bowl, microwave 1 cup of semisweet chocolate chips (6 oz.) and 2 tablespoons of shortening for 1 to 2 minutes, stirring every 30 seconds until melted. Spread the mixture over the bottoms of the cookies. Place the cookies with the chocolate side up on a wire rack and let them set.
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. A standard 2,000-calorie diet is used for general nutritional guidance.
