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Photo: Jan Smith Photo by: Photo: Jan Smith

Triple Fruit 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.

Cooking Light MAY 2006

  • Yield: 48 cookies (serving size: 2 cookies)

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.

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 26%
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.2g
  • Carbohydrate: 19g
  • Fiber: 0.7g
  • Cholesterol: 16mg
  • Iron: 0.6mg
  • Sodium: 90mg
  • Calcium: 17mg
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Triple Fruit Cookies recipe

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