Triple Fruit Cookies

Photo: Jan Smith
Make these cookies up to a week in advance, since they freeze well. Dried fruits are available in most supermarkets and health food stores.

Yield:

48 cookies (serving size: 2 cookies)

Recipe from

Nutritional Information

Calories 108
Caloriesfromfat 26 %
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 1.2 g
Carbohydrate 19 g
Fiber 0.7 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 90 mg
Calcium 17 mg

Ingredients

2/3 cup packed brown sugar
1/3 cup butter, softened
1/4 cup light-colored corn syrup
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup flaked sweetened coconut

Preparation

Preheat oven to 350°.

Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, orange juice, vanilla, and egg; beat until well combined (about 2 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice). Add flour mixture to butter mixture; stir just until combined. Add blueberries, cranberries, cherries, and coconut; stir gently.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12 minutes or until golden. Cool on pan 1 minute. Remove cookies from pan, and cool on wire racks.

Note:

Dana McCauley,

May 2006