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Lentil Cookies
Recipe courtesy Alton Brown, 2006

Ingredients
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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

3 1/2 ounces rolled oats, approximately 1 cup
4 ounces dried fruit, approximately 1 cup
2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Instructions
*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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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

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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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved