Recipe courtesy of Joan Nathan
and
Joan Nathan
Galettes Sucrees
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 138
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 73 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 138
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 73 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and grease a cookie sheet.
- In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt and cinnamon, then fold in the chopped nuts and fruit. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide.
- Place the rolls on the cookie sheet, leaving 1-inch between them. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds. Bake for 20 minutes on the middle rack.
- Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Place the slices, cut side up, on the cookie sheet and return them to the oven for 15 minutes, or until the cookies are golden brown.
