Chocolate is high in antiinflammatories and antioxidants that may help prevent cancer and cardiovascular disease, and maintain cognitive function.
This week’s recipe for David Shamah’s Jumbles is sure to please all the chocolate nuts you know and love. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes and testing of new recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Chocolate was my only love, and it never betrayed me.”
– Audrey Hepburn
David Shamah’s Jumbles
Rose’s Christmas Cookies, Rose Levy Beranbaum (1990)
Notes
These cookies are full of texture and flavor because of the dried fruit, nuts, and chocolate, with just enough batter to hold them together.
Ingredients
- ¾ cup pecan halves (walnuts are great too)
- 1¼ cups unblanched whole almonds
- 1 cup + 2 Tbsp bleached all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar, firmly packed
- 4 oz unsalted butter (1 cube), softened
- 1 large egg
- ¾ tsp vanilla extract
- 1 cup semisweet chocolate chips (good white chocolate chips might be an option)
- 1½ cup raisins (golden raisins or dried sweet cherries are also tasty)
Instructions
- Preheat oven to 375°F. Toast the pecans and almonds separately, stirring occasionally, for 7 minutes until they have a toasted aroma. Do not bake the almonds until the skins begin to crack. (Note: Storebought dry roasted unsalted almonds can also be used.) Cool completely and chop coarsely.
- In a small bowl, whisk together flour, baking soda, and salt.
- In mixing bowl, cream sugars and butter until light and fluffy. Beat in the egg and vanilla until well blended. On low speed, mix in the flour mixture until incorporated.
- In a large bowl, stir together the chocolate chips, raisins, pecans, and almonds. Empty batter into the bowl and mix together with a large spoon or spatula. Drop by rounded tablespoons (1½-inch balls) onto ungreased cookie sheets 1½ inches apart. Bake 12–15 minutes or until golden brown and barely soft. Allow the cookies to cool for a few minutes on the cookie sheets. When firm enough to lift, transfer the cookies to wire racks to cool completely.