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Triple Fruit Cookies

Photo: Jan Smith
Yield 48 cookies (serving size: 2 cookies)
Make these cookies up to a week in advance, since they freeze well. Dried fruits are available in most supermarkets and health food stores.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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).

  3. 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.

  4. 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.