Czech Cookbook Christmas Baking · Traditions · Stories Kristýna Montaño PHOTOGRAPHY BY KRISTÝNA MONTAÑO EDITING BY STEVE MONTAÑO
INGREDIENTS 1 cup (230ml) half and half 1/ 3 cup (70g) granulated sugar 2 Tbsp all purpose flour 1/ 2 cup (70g) unsalted roasted peanuts 1 1/ 3 cups (200g) candied fruit cake mix unsalted butter and all purpose flour for baking sheet DIPPING 2 oz (55g) dark chocolate 1 tsp shortening (coconut oil or crisco) TIPS I use a large baking sheet, but all of the cookies still don’t fit. So I use a very small tray to put the rest on and I bake it all at the same time. My oven is large enough. If yours is not you might need to bake it one tray at a time. Fruit cake mix (candied fruit) is a mix of colored dry sweetened fruit. You can use any combination of dry fruit if you can’t find this pre-made fruit mix. Do not use whipping cream since it has too much fat and it wouldn’t work. If you don’t have half and half available, use half fat free milk plus half whipping cream instead. DIRECTIONS Brush a baking sheet with butter and sprinkle flour on top covering the whole sheet and set aside. Into a medium size pot put 1 cup half and half, 1/ 3 cup granulated sugar and 2 Tbsp all purpose flour. Whisk it all together. Turn on the stove to high heat and while stirring bring to boil. Lower heat and gentle boil for about 1 1/ 2 minutes or until it thickens up.Turn off the stove. Add 1/ 2 cup peanuts and 1 1/ 3 cups fruit cake mix and stir it all together. Preheat oven to 260F. With a small spoon scoop up the mixture and place it on the baking sheet. Continue with the rest leaving a little bit of space in between each cookie. (Make sure you don’t have any loose peanuts or fruit on the baking sheet.) Bake for about 45 min. (They should be crispy on the bottom, firm and have a darker color.) Let them cool off for about 10 min. Scoop the cookies carefully with a spatula making sure they don’t break. Set on a platter.