Fruit Basket Cookies
Yield
1 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
candied cherries
|
|
| 4 | ounces |
dates
pitted |
|
| 2 | ounces |
apricots
dried |
|
| ¼ | cup |
golden raisins
|
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| ½ | cup |
butter
room temp |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
orange juice
fresh |
|
| ½ | teaspoon |
lemon extract
|
*
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
pecans
finely chop |
|
| ¼ | cup |
walnuts
finely chop |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
candied cherries
|
|
| 115.6 | ml/g |
dates
pitted |
|
| 57.8 | ml/g |
apricots
dried |
|
| 59 | ml |
golden raisins
|
|
| 355 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
butter
room temp |
|
| 177 | ml |
brown sugar
packed |
*
|
| 1 | large |
eggs
|
|
| 15 | ml |
orange juice
fresh |
|
| 2.5 | ml |
lemon extract
|
*
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
pecans
finely chop |
|
| 59 | ml |
walnuts
finely chop |
|
Directions
Preheat oven to 350℉ (180℃).
Grease baking sheets. Combine cherries, dates, apricots, and raisins in small bowl.
Transfer half of mixture to food processor.
Add 1 tablespoon flour and chop finely, using on/off pulses.
Turn into bowl; repeat with remaining mixture. Cream butter and sugar in large bowl.
Beat in egg. Stir in orange juice and lemon extract.
Sift baking soda, cream of tartar, salt and remaining flour over egg mixture; blend in well.
Stir in chopped nuts and fruit. Chill dough slightly.
Shape into 1-inch balls.
Transfer to prepared baking sheets and press gently with fork to flatten.
Bake until golden, about 18 to 20 minutes.
Cool on wire racks.
Store in airtight containers.
