Cardamom Raisin Cookies

These should be crunchy on the outside, softer on the inside, and lightly spiced.

Sheets lightly greased Oven 350 degrees F Time 13 minutes

1/2 C butter
1/3 C canola oil
1 C sugar

2 eggs
1/3 C buttermilk
zest of 2 small oranges (2 tsp) or 1/2 tsp orange oil

Mill together:*
400 g soft wheat
75 g short grain brown rice
1/2 small stick cinnamon
about 12-15 cardamom pods

1 1/2 t soda
1/2 t salt

1 C raisins, soaked in water or orange juice to soften, then drained
3/4 C chopped toasted walnuts (optional)

Coarse sugar for topping (optional)

Cream butter and oil until light and fluffy. Beat in the sugar until well mixed, then beat in the eggs and orange rind.

Whisk all the dry ingredients together, then stir into wet; add the raisins and walnuts and stir just until mixed.

Shape into walnut sized balls and flatten slightly, or just spoon out dollops; these don't spread much, so they can be fairly close together Sprinkle tops with coarse sugar, if desired, for a sparkly crunch.

Bake 12-15, until tops are just golden brown.

Makes 9 dozen cookies @ 45 calories:
     43    % fat        59% carbos         4 % protein

*If you don't have a mill, substitute:
3 1/2 C unbleached flour
              or
2 3/4 C whole wheat pastry flour + 3/4 C rice flour

1 t cinnamon powder
2 t cardamom powder

Saffron Bar Cookie variation

As above, except:

Mill together
    400g corn
    75g oat groats
    8 cardamom pods
    1 small stick cinnamon, crushed
    1 tsp crushed whole mace
    generous pinch saffron threads, crushed

Or
    3 1/2 C corn flour (very fine cornmeal)
    1/2 tsp cardamom powder
    1 tsp cinnamon powder
    1 tsp mace powder

And soak a generous pinch of saffron threads, lightly crushed, in the buttermilk

This batter will be very wet, and can be baked in as bar cookies in a jellyroll pan, or chilled several hours in the refrigerator to firm up.

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