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Banana Cookies filled with Raisins, Walnuts and Chocolate Chips

December 21, 2020
Yields1 Serving
 1 12 oz. Box Sunmaid Raisins
 4 oz Nestle Semi Sweet chocolate chips (or darker chocolate)
 3/4 orange rind of a large orange
 ½ cup sugar
  cup hot water
  tsp nutmeg
  tsp cinnamon
 1 tsp vanilla
 6 oz chopped walnuts
 3 Pillsbury pie crusts
 1/2 cup water for moistening the edges of the dough
Coffee Icing
 1 tbsp butter (melted
 1 lb powdered sugar
 2 tbsp coffee (not espresso- I find it too strong)
 1 tsp vanilla
 salt to taste
1

Soak the raisins in hot water for 20 minutes to a half hour. Then put the sugar in a small pan with the water and stir it over low heat until the sugar melts. Set it aside.

2

Squeeze the water out of the raisins and place them in a food processor. Add the chopped nuts, nutmeg, cinnamon, vanilla and sugar water to the raisins. Process until combined. Then melt the chocolate chips in the microwave and add them to the raisin mixture. Process until well mixed. It should be thick, but you should be able to easily spoon it. If it's too stiff, add a little water. Then set it aside.

3

Next, roll out the pie crust dough so it's about 1/4 inch thick. cut it into 3 inch by three inch squares. Have a half cup of water standing by. Place about a teaspoon of the filling in the middle of the square. Starting with a corner of the square fold it over the filling. Then moisten the edges around the filling with a finger dipped in water, and continue folding the dough over, making sure the edges seal. Try to mold it into the shape of a banana. (Mine ended up looking like an armadillo, but no one's perfect.) Place them on a cookie sheet about one inch apart.

4

Bake at 350 for 15 to 17 minutes, or until edges are brown. Remove the cookies from the cookie sheet and let them cool, then ice with coffee icing.

5

Melt the butter and add the powdered sugar, vanilla and coffee. Mix well with a whisk. Icing should be thin enough to dip the cookies into. If not, add more coffee. Add a dash of salt or more to taste. Dip the cookies in the icing and let them dry for a few hours. (I used Starbucks Via Instant Italian Roast Coffee. You just add hot water. The flavor is very good.) These can be stored in the refrigerator in a plastic container.

Ingredients

 1 12 oz. Box Sunmaid Raisins
 4 oz Nestle Semi Sweet chocolate chips (or darker chocolate)
 3/4 orange rind of a large orange
 ½ cup sugar
  cup hot water
  tsp nutmeg
  tsp cinnamon
 1 tsp vanilla
 6 oz chopped walnuts
 3 Pillsbury pie crusts
 1/2 cup water for moistening the edges of the dough
Coffee Icing
 1 tbsp butter (melted
 1 lb powdered sugar
 2 tbsp coffee (not espresso- I find it too strong)
 1 tsp vanilla
 salt to taste

Directions

1

Soak the raisins in hot water for 20 minutes to a half hour. Then put the sugar in a small pan with the water and stir it over low heat until the sugar melts. Set it aside.

2

Squeeze the water out of the raisins and place them in a food processor. Add the chopped nuts, nutmeg, cinnamon, vanilla and sugar water to the raisins. Process until combined. Then melt the chocolate chips in the microwave and add them to the raisin mixture. Process until well mixed. It should be thick, but you should be able to easily spoon it. If it's too stiff, add a little water. Then set it aside.

3

Next, roll out the pie crust dough so it's about 1/4 inch thick. cut it into 3 inch by three inch squares. Have a half cup of water standing by. Place about a teaspoon of the filling in the middle of the square. Starting with a corner of the square fold it over the filling. Then moisten the edges around the filling with a finger dipped in water, and continue folding the dough over, making sure the edges seal. Try to mold it into the shape of a banana. (Mine ended up looking like an armadillo, but no one's perfect.) Place them on a cookie sheet about one inch apart.

4

Bake at 350 for 15 to 17 minutes, or until edges are brown. Remove the cookies from the cookie sheet and let them cool, then ice with coffee icing.

5

Melt the butter and add the powdered sugar, vanilla and coffee. Mix well with a whisk. Icing should be thin enough to dip the cookies into. If not, add more coffee. Add a dash of salt or more to taste. Dip the cookies in the icing and let them dry for a few hours. (I used Starbucks Via Instant Italian Roast Coffee. You just add hot water. The flavor is very good.) These can be stored in the refrigerator in a plastic container.

Banana Cookies filled with Raisins, Walnuts and Chocolate Chips

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