Total time: 17 minutes
Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see
Note: From Times test kitchen
director Donna Deane
1/4cup plus 1 tablespoon
3/4cup dried cherries, chopped
2 tablespoons dried
1/2 teaspoon grated lemon zest
2 tablespoons brown sugar, packed
1. Toast the almonds in a 350-degree oven until lightly browned, about 8 minutes. Remove the nuts from the oven and let cool to room temperature. When the almonds have cooled, chop them. Set aside 1 tablespoon for sprinkling on top of the cookies.
2. In a small bowl, combine the remaining chopped almonds, the cherries, coconut, lemon zest and brown sugar.
Each cookie: 70 calories; 1 gram protein; 8 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 36 mg. cholesterol; 15 mg. sodium.Copyright © 2014, Los Angeles Times