The Atlanta Journal-Constitution
CUSCINI DI GESÚ BAMBINO (BABY JESUS PILLOWS)
The charming name for these cookies refers to their pillowlike shape. If you don’t tell your guests the filling contains chickpeas, they will never guess.
This dough goes together quickly. You want it to have the consistency of pie dough so it will roll out easily. If you find one egg isn’t enough to get the consistency you want, whisk a second egg and then add it a bit at a time until you get a dough you can work with.
2 cups all-purpose flour 6 tablespoons unsalted
butter
⅓ cup granulated sugar 1 egg
Zest of 1 lemon Pinch salt
1/2 cup canned chickpeas,
drained and rinsed 1/2 cup dark chocolate
chips or chunks 1 tablespoon rum Powdered sugar, for
garnish
Make dough: In the bowl of a stand mixer fitted with the paddle attachment, combine flour and butter until smooth. Then add sugar, egg, lemon zest and salt. Remove from bowl, form into a flattened rectangle, wrap and refrigerate at least 30 minutes.
Make filling: In the jar of a blender or bowl of a food processor, puree chickpeas.
In a small saucepan over low heat, combine pureed chickpeas with chocolate and rum and heat until chocolate melts and mixture makes a smooth cream. Remove from heat and allow to cool.
When ready to bake, preheat oven to 350 degrees.
Remove dough from refrigerator and roll out to ⅛-inch-thick rectangle. Cut into 22 (6-by-2-inch) rectangles. Divide the filling between the rectangles. Fold so the short edges meet and seal the three open edges by pressing firmly. Arrange each cookie on a baking sheet. Continue until all cookies are shaped.
Bake 25 minutes or until dough is light golden brown. Remove cookies to a wire rack and dust with powdered sugar. Cool before serving. Makes 22 cookies. Adapted from a recipe provided by Caterina Scarano.
Per cookie: 104 calories (percent of calories from fat, 37), 2 grams protein, 15 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 18 milligrams cholesterol, 27 milligrams sodium.