italian special sweet fried ravioli cookies

Ingredients

• Servings: 36
• 4 (1 ounce) squares semisweet chocolate
• 1 (1 ounce) square unsweetened chocolate
• 2 cups shortening for frying
• 1 cup garbanzo beans, drained and pureed
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup pureed dates
• 3/4 cup ground walnuts
• 3 eggs
• 1/4 cup melted shortening
• 2 1/2 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 1/3 cup confectioners' sugar for dusting

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool. heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• in a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. stir in the dates and nuts. blend with the cooled chocolate. chill while you make the dough.
• in a medium bowl, beat the eggs until fluffy. stir in the 1/4 cup melted shortening. sift together the flour, sugar, and salt, and fold into the egg mixture. add extra flour if necessary to make the dough easy to handle.
• on a lightly floured surface, roll the dough out to 1/8 inch thickness. cut into 3 inch circles using a cookie cutter or a large drinking glass. place 1 teaspoon of the chocolate filling mixture the center of each cookie, fold over into a half circle, and pinch to seal.
• fry cookies in 1 1/2 inches of hot oil, turning once. cookies should be light brown. remove with a slotted spoon and drain on paper towels. refrigerate when cool. sprinkle with confectioners' sugar before serving.