Deva Deva, what's your flava!? Hi you, Hi Brad, warm greetings!

I finally got around to some cookie recipes-I dug through all I have and pulled out the
least common ones…hopefully something new and fun!
The ingredient amounts are all (or mostly) by weight [instead of volume] - you can look
up easy conversions online or buy a scale.
Green tea cookies are sorta weird, but I love 'em :) If you have one or can borrow a
food grinder, the fruit paste is delightful-I call it hippy candy! :D

FRUIT PASTE

Raisins, dried apricots, dates 1 cup each

(or whatever mixture of dry fruit totaling 3 cups)
Honey 3 T (appx.)
Sugar 1 cup

Grind fruit in food grinder with a coarse disc, mix with honey-if mixture is dry/not
homogenous, add honey until it holds together like a dense piece of candy when rolled
in a ball.
Grease hands, divide mixture into even portions, roll portions into balls. Roll the balls in
sugar, arrange on parchment or wax paper, and set out uncovered to dry overnight.
Store in refrigerator in air tight container with more sugar to absorb moisture.
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PISTACHIO GREEN TEA COOKIES

Almond dust (ground almonds) 15 grams

sugar 30 g
pistachios, finely chopped 15 g
flour 10 g
melted butter 25 g
egg whites 20 g
green tea powder (grind regular tea leaves in a coffee grinder to powder) 1 g
cranberries 40 g

Combine dry ingredients, combine wet ingredients, gently mix until all ingredients are
incorporated. Roll dough out to 1/4" thick and cut out circle cookies (small is fitting as
the flavor is-interesting :D ) Bake at 375 for 6-8 minutes (ish) Makes 10 cookies (I
think…i really don't know huh :) )
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DEEP FRIED WONTON COOKIES

Chopped raisins/prunes 3/4 C

Chopped dried apricots 1/2 C
Brown sugar 3/4 C
Coconut 3/4 C
Chopped almonds 1/2 C
Wonton Skins 12
Oil for frying

Mix ingredients together. Use 2 teaspoons of mixture per wonton skin, fill, fold, and
seal. Deep dry until light golden brown.
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RUGELACH

Bread flour 10 oz
All purpose flour 2 oz
Salt dash
Softened butter 12 oz
Softened cream cheese 10 oz
Raspberry jam 8 oz
Chopped pecans 6 oz
eggwash, cinnamon sugar as needed

Sift together flours and salt.

Mix butter and cream cheese (motorized hand mixer) until smooth and fluffy, about 5
minutes. Mix in dry ingredients until just incorporated.
Roll out dough on floured surface to 1/2" thick. Fold dough in thirds over itself (like a
letter), divide into two portions, wrap in plastic and let rest in refrigerator until cool.
Roll out each portion into a circle on floured surface to a thickness of 1/2 inch. Spread
jam, nuts, and a sprinkle of cinnamon sugar evenly over each portion of dough.
Cut each portion into 8 wedges (or whatever size looks good) and roll each piece into a
croissant (starting with wide end).
Arrange on baking sheet, brush with eggwash, sprinkle with cinnamon sugar. Bake at
375 appx. 8-10 minutes or until light golden brown.
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DOUBLE CHOCOLATE MACADAMIA CHUNK COOKIES

Semi sweet chocolate 12 oz
Butter 4 oz
Sugar 2 oz
Eggs (room temperature) 2.5 oz
Salt 1/2 t
Flour 6 oz
Cocoa powder 1/2 oz
Baking powder 1t
White chocolate pieces 4 oz
Chopped macadamia nuts 2 oz

Melt chocolate and butter together in double boiler-allow to cool to room temperature.
Mix sugar, eggs, and salt until well blended, then mix in chocolate and butter mixture.
Sift together flour, cocoa, and baking powder-fold into wet mixture.
Fold in white chocolate and macadamias.

Bake at 350 for 10-15 minutes.