Page 109 - Classic Cookies with Modern Twists

Squashed Fly Cookies

I wish I cou ld take cr edit for this cookie’s descr iptive and spot-on
name. Th e reci pe comes from my fr iend Linda Colwell. Linda’s
fr iend, Valentine “Hu ck” Cesare, nicknamed the at raisin-studded
cook ies that have since disappeared from supermarket shelves. If

you remember them , you’re probably nodding your head in
ag reement about the lling looking like, well, squashed ies.
Linda g rew up eating those raisin cookies on family camping
tr ips in the P aci c Nor thwest. As an adult, she stumbled on the

Gar ibaldi biscu it, the Sq uashed Fly’s Br itish equivalent, which led
her on a nostalg ic journey to create her own version.
Th ese cook ies take some time, but make up for being labor-
intensive with their delicate appearance and impossible

delici ousness. I recommend making the lling and dough one day
since both need to sit, and then assembling and baking the cookies
the next. I love the twist equally, despite the fact that golden raisins
don’t look much like squashed ies.

MAKES ABOUT FORT Y-TWO COOKIES

FOR THE FILLING:
2¼ cups raisins or currants

1 tablespoon finely chopped orange zest

¾ cup ligh t-bodied red wine, such as Pinot Noir

…….

2 cups all-purpose flour