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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dump Trump cookie Recipe

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This recipe for Dump Trump cookie is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 sticks butter
3/4 cup white sugar
3/4 cup brown sugar
1 cup rye flour
1 cup (mix together these ingredients to make a cup - you can vary this to your choice): Toasted hazelnuts, pumpkin seeds, sesame seeds, dried cherries, oats

1 cup white flour
1/2 tsp baking soda
3/4 tsp kosher salt
2 large eggs
1 Tbsp Rum
1 bar Ghiradelli 60% cacao choc bar chopped roughly
Directions:
Directions:
Preheat oven to 350º Convection Bake

Toast rye flour: in a 12-inch skillet over medium-high, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove the skillet from the heat, then add the butter and stir until melted.

Put nut & dried fruit mixture in food processor and process until smushy.

n a large bowl, mix together the sugar, eggs, and rum. When the rye mixture is cool to the touch, slowly stir it into the eggs. Add nut mixture and dry ingredients and stir until combined. Fold in the chocolate pieces so they are evenly distributed.

Make 1 Tablespoon or larger cookies, as desired. Flatten slightly with a flat bottom glass

Bake 10 minutes

 

 

 

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