The holidays are upon us once again, and one thing all winter holidays seem to have in common is food, glorious food. The temptation to overindulge is strong this time of year, but as we celebrate, it’s wise to heed to words of the ancient Greek poet, Hesiod, and remember, “Moderation is best in all things” (even during this festive time of year).
Chocolate is high in antiinflammatories and antioxidants that may help prevent cancer and cardiovascular disease, and may help maintain cognitive function.
This week’s recipe is for David Shamah’s Jumbles is sure to please all the chocolate lovers in your life. It was sent to CCSA by our resident chef, Dr. Linda Doody.
“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.