Plantain Cookies Recipes

Steps:

• Preheat your oven to 350 degrees F.
• (175 degrees C.) Place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together.
• Add the cinnamon, allspice, nutmeg, and cloves and mix well.
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
• Place the apple juice, peeled plantains, and the remaining cup of raisins in the container of a high speed blender.
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
• Add the plantain-raisin mixture (liquid) to the flour mixture (dry) and mix thoroughly with a stiff spatula or spoon.
• After adding all the blended, liquid ingredients, if the cookie dough is too stiff you may add a little more apple juice.
• A thinner dough will make a flatter cookie.
• A stiff dough will make irregular, thick cookies like the ones shown in the photo.
• (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.) On a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized"mounds.
• "Smooth and shape each cookie with a spoon or spatula, as desired.
• Place the pecan halves on the top of each cookie and press lightly into the dough.
• Place the baking sheet in the preheated oven and bake at 350 degrees F.
• for 20-25 minutes.
• Various ovens bake differently, so we suggest that you begin checking the cookies after 15-20 minutes of baking.
• The cookies should be firm, but still soft enough to be a little"springy.
• "Be careful not to over-bake.
• When the plantain coconut raisin oatmeal spice cookies are baked, remove from the oven, cool, and enjoy.

Steps:

• Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
• While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
• Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.