Dried Fruit Cookie Recipes - Susanna Specials

Ingredients

• 1/2 cup/75 g all-purpose/plain flour

• 2 tbsp cornstarch/corn flour

• 1/4 tsp salt

• 6 tbsp butter, softened

• 1/2 cup/100 g granulated sugar

• 1 tbsp finely grated lemon zest

• 3 large egg whites

• 1/2 cup/50 g finely chopped pitted dates

• 1 tbsp fresh lemon juice

• 1 tsp rum extract/essence

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Method:

1. sift the flour, cornstarch, and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

2. Add the lemon zest. With mixer at high speed, beat the egg whites in a large bowl until soft peaks form.

3. Fold them into the butter mixture. Mix in the dry ingredients, dates, lemon juice, and rum extract. Refrigerate for 30 minutes.

4. Preheat the oven to 375°F/190°C/gas 5. Butter two cookie sheets.

5. Drop teaspoons of the mixture 1 1/2 inches (4 cm) apart onto the prepared cookie sheets.

6. Bake for 8-10 minutes, or until golden brown. Transfer to racks to cool.