Cherry Scotti
 

Cherry Scotti
Twice-Baked Italian Cookies.
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WARNING: Everyone you share these cookies with will want the recipe!
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3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 Tablespoon vegetable oil
1 Tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 Tablespoon water
Granulated sugar
Combine 3/4 cup sugar and eggs; beat with electric mixer at medium
speed for 2-3 minutes, or until thick and pale yellow in color. Add
oil, orange juice, orange peel and vanilla. Beat until well mixed.
Combine flour, walnuts, baking power and salt in a separate bowl.
Gradually add to egg mixture, while beating on low speed, until well
mixed. Stir in cherries by hand.

Turn dough onto lightly floured surface. Note: dough will be soft and
sticky; lightly sprinkle with additional flour; knead flour into
dough.

Using floured hands, shape into 2 (8"x2") logs. Place 3-4 inches apart
on a greased baking sheet. Flatten tops slightly. Combine egg white
and water; brush on logs. Sprinkle with granulated sugar.

Bake in preheated 350-degree F oven 25 to 30 minutes, or until light
brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. Cut logs diagonally into
1/2-inch slices with a serrated knife. Arrange slices, cut side down,
on baking sheet. Bake 8 to 10 minutes, turn slices. Bake another 8 to
10 minutes, or until golden brown. Remove to wire rack; let cool
completely.

Makes about 2-1/2 dozen.