Marokanky

These Czech Christmas cookies are crunchy on the outside and chewy on the inside. The batter is prepared on the stovetop, then cooled and baked. The original recipe calls for nuts and candied orange zest, but any dried fruit or combination of dried fruits can be used in place of the orange zest. —Cyndee Sindelar, Princeton, New Jersey

Total Time

Prep: 30 min. Bake: 10 min./batch

Makes

about 1-1/2 dozen

Ingredients

• 2/3 cup confectioners' sugar
• 2 tablespoons all-purpose flour
• 1/2 cup heavy whipping cream
• 1/2 cup sliced almonds
• 1/4 cup finely chopped walnuts
• 1/4 cup chopped candied orange zest
• 1/4 cup dried cranberries, chopped
• 1 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, chopped
• 1 teaspoon shortening

Directions

1. Preheat oven to 350°. In a large saucepan, mix confectioners' sugar and flour. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from heat. Stir in almonds, walnuts, orange zest, cranberries and vanilla. Cool completely.
3. Drop by tablespoonfuls onto parchment-lined baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 10 minutes. Remove to wire racks to cool completely.
4. In a microwave, melt chocolate and shortening; stir until smooth. Dip each cookie bottom into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts

1 cookie: 115 calories, 6g fat (3g saturated fat), 8mg cholesterol, 18mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 1g protein.

source https://www.tasteofhome.com/recipes/marokanky/

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