Cranberry Coconut Chews with Walnuts & Sesame Seeds
Cynthia Peters, Owner & Chef, From the Farm Cooking School in Prince Edward County shares one of her favorite holiday cookie recipes along with tips on how to save time in the kitchen by using Culinary Parchment multi-purpose paper when preparing and baking cookies.
This festive gem is sure to be a hit at any holiday cookie exchange. East to make and quick to bake when you line your cookie sheets with Culinary Parchment paper. This versatile multi-purpose paper prevents burning, scorching and sticking plus makes for easy clean up.
- 1 cup (250 mL) walnuts (chopped)
- 1 egg
- ¾ cup (175mL)brown sugar
- 2 tablespoons (30mL) flour
- 1 cup (250mL)unsweetened shredded coconut
- ½ cup (125mL)sweetened dried cranberries
- 1 teaspoon (5 mL) vanilla
- ¼ teaspoon (1.25mL) salt
- ½ teaspoon (2.5mL) baking powder
- 1/3 cup (75mL)sesame seeds
- Preheat oven to 350F (180°C)
- In a large frying pan over medium heat, toast the chopped walnuts for 2-3 minutes. Remove from pan and let cool.
- In a medium size bowl, beat the egg and stir in the brown sugar, gradually, till well incorporated. Add all the remaining ingredients, including the walnuts, except for the sesame seeds. Mix well.
- On a small plate evenly spread out the sesame seeds.
- With wet hands, roll the mixture into 24 small balls. Take each ball and roll it in the sesame seeds to cover the entire surface.
- Place the balls 2 inches apart on a baking sheet lined with Culinary Parchment paper and bake for 15 - 20 minutes.
- Remove from the oven and let cool on the pan for at least 30 minutes before serving.
Makes 2 dozen cookies.
These cookies can be frozen at ball stage, prior to rolling in the sesame seeds. Freeze on a tray lined with Culinary Parchment paper for about an hour and then place in a freezer bag. Let thaw 10 minutes before baking and roll in the sesame seeds. Bake as above.