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

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

Gallery

Jan Smith

Recipe Summary

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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