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Fruit Basket Cookies

 

14

Yield

1

dozen

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 65454% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 400mg 17%
Total Carbohydrate 23g 23%
Dietary Fiber 6g 24%
Sugars g
Protein 22g
Vitamin A 20% Vitamin C 5%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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