Nick’s Cookie Dream – Take 5

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On a day like this, the recipe just had to be for cookies (With Ingredient Special on Dates ‘Up to Date?’, Rcp# 54).

Ingredients for ‘Nick’s Cookie Dream’

  • 7 large pre-cooked and peeled chestnuts (French specialty, also Portuguese)
  • 5 dried and pitted dates, sliced (slice pre-cooled from refrigerator)
  • 4 dried apricots, roughly chopped (chop pre-cooled from refrigerator)
  • 2 tablespoons date sweet (granulated date sugar)
  • 2 tablespoons apple pulp (high quality pure applesauce with no additives)
  • 1 tablespoon oat yogurt
  • 5 tablespoons chestnut flour
  • 2 tablespoons buckwheat flour
  • 1 tablespoon coconut flour
  • 3 teaspoons corn flour
  • 1 teaspoon rice flour
  • knife tip vanilla powder (ground pure vanilla, not vanilla sugar)
  • Pinch of mild salt
  • You will also need: a powerful blender, labeled for grinding/blending nuts

Preparations for ‘Nick’s Cookie Dream’

  1. Crumble the precooked chestnuts in the blender bowl, then add the chopped apricots and blend until you have an even mixture.
  2. Add the sliced dates and blend again until you have a sticky mass (be careful, stop blending when everything is combined or you may break the blender).
  3. Mix date sweet, salt, vanilla, apple pulp and oat yogurt, then combine both mixes (knead together)
  4. Sift all the flours together and knead the flours into the other mix until you have an even dough.
  5. Let the dough rest in a cold place for 30-45 minutes (it must be completely cooled).
  6. Cover a baking sheet with parchment paper. Form cherry-sized balls of dough and press them flat on the baking paper with two bent fingers. This will look a little like a deer hoof print.
  7. Bake in a preheated oven (160°C, convection only/fan assisted) on low rack for 10-15 minutes. The tops and edges of the cookies should be noticeably browned. Remove the cookie sheet from the oven and place it on a heat-resistant surface. When the cookies are cool enough to handle, remove them from the baking sheet and place them on large plates in a cool place to cool completely.

This recipe makes about 35 cookies.

Please note that these cookies contain a large amount of fruit, so they will not last as long as plain flour cookies. Allow to cool completely before storing. Store in a cool, closed container for no more than 7-10 days. Watch for signs of mold.

Side Notes:

  1. I don’t know how you celebrate Saint Nicholas Day, but here the children put their shoes (slippers or clean boots) out in front of their room doors. Overnight, cookies, chocolates, and small gifts miraculously appear. If St. Nick is having a particularly funny streak that night, he will also smuggle a plate of goodies under your bed. I never figured out how this worked as a kid, although I tried very hard.
  2. This recipe actually took 5 takes to work out. I worked on it for a couple of months. All results were edible, some even led to the invention of other dishes. So you see: a complete success! 😉

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.