Chocolate Tart with Chocolate Chip CrustDecember 17, 2013
Chocolate Tahina CookiesJanuary 16, 2014
Store covered at room temperature for 3 days
may be frozen
- 2 ¼ cups plus 2 tablespoons all-purpose flour, divided
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/2 teaspoon salt
- 6 tablespoons butter or parve margarine, placed in freezer for 15 minutes
- 1 large egg plus one egg white
- ½ cup pumpkin puree
- 1/3 cup milk or soy milk
Preheat oven to 425°F. Cover a cookie sheet with parchment paper.
Place 2 ¼ cups of the flour, sugar, and baking powder, cinnamon, nutmeg and salt into the bowl of a food processor with a metal blade. Pulse for 10 seconds. Cut the chilled margarine into small pieces and scatter over the dry ingredients. Mix for about 10 seconds, until mixture resembles sand. You can also make by hand by cutting the margarine into the dry ingredients.
Add 1 egg, pumpkin purée and the soy milk. Process or mix just until dough starts to come together, about 5 seconds. Sprinkle about 1 tablespoon of flour on your counter. Remove dough from the processor or bowl, place on your counter and knead gently into the flour until dough is smooth. Add a little more flour if the dough seems sticky and knead it in.
Divide the dough in half. Take each half and roll in a strand that is about 2 inches thick. Cut slices into triangles by slicing diagonally, alternating directions with each slice.Try to cut the triangles about the same size. Place on a prepared cookie sheet, about 1 ½ inches apart.
Beat the remaining egg white and then brush the top of the dough/scones.
Bake 15 -20 minutes or until the top is brown.