Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Dana McCauley
Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

108 calories; calories from fat 26%; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.7g; protein 1.2g; carbohydrates 19g; fiber 0.7g; cholesterol 16mg; iron 0.6mg; sodium 90mg; calcium 17mg.
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