Raisin and Pine Nut Cookies
- 1/3 cup Sun-Maid Golden Raisins
- 1/3 cup Sun-Maid California Apricots, chopped
- 1/2 cup granulated sugar
- 1/3 cup extra light olive oil
- 2 egg whites
- 1 teaspoon lightly packed lemon zest
- 1 teaspoon finely chopped rosemary (optional)
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pine nuts
COMBINE raisins and apricots with 1 tablespoon water in a microwave-safe dish.
COVER and heat on high 1 minute. Let stand covered while preparing dough.
STIR sugar, olive oil, egg whites, zest and rosemary in a medium bowl, stirring vigorously until well blended.
MIX flour, baking powder and soda in a small bowl.
ADD half the flour to sugar mixture; stir until completely combined.
GRADUALLY add half of the remaining flour, stirring until combined.
STIR or knead in remaining flour to make stiff dough.
MIX in raisins and apricots (including any liquid) and pine nuts.
SHAPE dough into a cylinder about 2x12 inches.
WRAP in plastic and freeze several hours until firm, or up to 1 month.
PREHEAT oven to 375 F. Using a sharp knife, cut frozen dough into1/4-inch thick slices.
PLACE on parchment lined or ungreased cookie sheets.
BAKE 10 to 11 minutes until golden brown on edges.
TRANSFER cookies immediately to wire rack to cool.
Makes 4 dozen.