Oaty Graham Sandwich Cookies
Ingredients:
Wafers
1 C. All purpose flour
1 C. Whole wheat pastry flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Dry ginger
1 C. Graham wafer crumbs
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 tsp. Almond extract
Filling
1 C. Dried prunes
1/2 C. Granulated sugar
Juice of 1 Lemon
1/4 C. Sliced almonds
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix until butter forms a frosting consistency
5. Add eggs and beat with an electric mixer on medium speed until mixture is light and creamy
6. Continue to beat on medium speed and mix in graham cracker crumbs, oats and almond extract
7. Slowly add the dry ingredients to the wet mixture and knead the flour into the dough to make a smooth cookie dough with your hands
8. Chill dough in the refrigerator for 1/2 hour to allow the dough to firm up for rolling out
9. On a lightly floured surface roll out the dough to a 1/2 inch thickness and using a small round lid or cookie cutter cut out rounds from the pastry and place on parchment paper 2 inches apart
10. Bake in preheated oven for 8 minutes until lightly browned
11. Remove from oven and place on a wire rack to cool completely before applying the filling
12. To prepare the filling place dried prunes in a food processor or blender and pulse on medium until prunes are finely pureed
13. In a medium sized bowl mix prune puree with lemon juice, sugar and sliced almonds. Blend all ingredients together and form a smooth paste of spreadable consistency.
14. Spread filling on the underside of one cookie and press together with the underside of another cookie
15. Filling will be enough for 21 cookies
Servings: 54 Single wafers = approximately 25 sandwich cookies
2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Cinnamon
1 tsp. Dry ginger
1 C. Graham wafer crumbs
1 C. Quick oats
1/2 C. Butter
1 C. Granulated sugar
2 Eggs
1 tsp. Almond extract
Filling
1 C. Dried prunes
1/2 C. Granulated sugar
Juice of 1 Lemon
1/4 C. Sliced almonds
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda and spices together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugar together. Mix until butter forms a frosting consistency
5. Add eggs and beat with an electric mixer on medium speed until mixture is light and creamy
6. Continue to beat on medium speed and mix in graham cracker crumbs, oats and almond extract
7. Slowly add the dry ingredients to the wet mixture and knead the flour into the dough to make a smooth cookie dough with your hands
8. Chill dough in the refrigerator for 1/2 hour to allow the dough to firm up for rolling out
9. On a lightly floured surface roll out the dough to a 1/2 inch thickness and using a small round lid or cookie cutter cut out rounds from the pastry and place on parchment paper 2 inches apart
10. Bake in preheated oven for 8 minutes until lightly browned
11. Remove from oven and place on a wire rack to cool completely before applying the filling
12. To prepare the filling place dried prunes in a food processor or blender and pulse on medium until prunes are finely pureed
13. In a medium sized bowl mix prune puree with lemon juice, sugar and sliced almonds. Blend all ingredients together and form a smooth paste of spreadable consistency.
14. Spread filling on the underside of one cookie and press together with the underside of another cookie
15. Filling will be enough for 21 cookies
Servings: 54 Single wafers = approximately 25 sandwich cookies
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