Lentil Cookies

[Guest guest]

I just saw these made on his show last night, so I've not tried

these yet. They look good and are a unique way of using lentils.

 

Lentil Cookies Recipe

 

courtesy Alton Brown, 2006

Show: Good Eats

Episode: Pantry Raid 6: Lentils

 

 

 

9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*

1 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

8 ounces sugar, approximately 1 cup

6 ounces unsalted butter, room temperature, approximately 3/4 cup

1 egg

2 teaspoons vanilla extract

1 1/2 cups lentil puree, recipe follows

3 1/2 ounces rolled oats, approximately 1 cup

4 ounces dried fruit, approximately 1 cup (it looked like he used

dried cherries)

2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

 

*Cook's Note: If desired, a quarter of the whole-wheat flour can be

substituted with lentil flour for a denser, stronger flavored cookie

Preheat the oven to 375 degrees F.

 

In a medium bowl, combine the flour, baking powder, salt, cinnamon

and allspice.

 

In the bowl of a stand-mixer with a whisk attachment, cream together

the sugar and butter on medium speed. Add the egg and mix until just

incorporated. Add the vanilla and lentil puree and mix until

combined. Add the flour mixture and blend on low speed until just

combined. Remove the bowl from the mixer and stir in the oats, dried

fruit and coconut.

 

Form the dough into balls about 2 teaspoons in size and place on a

baking sheet with parchment paper, leaving about 1-inch of room in

between. Bake for 15 to 17 minutes, or until an internal temperature

of 195 degrees F is reached on an instant-read thermometer.

 

 

Lentil Puree:

4 ounces lentils, approximately 2/3 cup, picked over and rinsed

2 cups water

 

In a small pot over medium heat, combine the lentils and the water.

Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until

lentils are tender. Remove from the heat and puree. If using

immediately, let cool. The puree may be stored in the refrigerator

for 3 to 4 days or in the freezer for 2 to 3 months.

Yield: 1 1/2 cups lentil puree