Rating: 3 stars
4 Ratings
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  • 1 star values: 1

Carolyn says: "Did someone say 'cookie'? These grab-and-go breakfast bites taste indulgent, but they're made with whole wheat flour, nuts, and dried fruit. Drizzle them with a cranberry juice-flavored glaze."

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
20 mins
total:
8 hrs 40 mins
Yield:
Makes 10 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Beat butter, honey, and salt at medium-low speed with an electric mixer until creamy. Add whole wheat flour, vanilla, and baking soda, and beat 1 minute or until blended. Stir in mixed nuts and dried fruit. Shape dough into a large log (about 3 inches in diameter); wrap in plastic wrap, and chill 8 hours to 1 week. Cut dough into 1/2-inch-thick slices, and place on a parchment paper-lined baking sheet. Bake 20 minutes. Stir together powdered sugar and cranberry juice. Drizzle glaze over cookies.

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Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

357 calories; fat 18.4g; protein 7.5g; carbohydrates 44.8g; fiber 2.4g.
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