Jeweled Cookies
Yield
4 dozenPrep
20 minCook
10 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
softened |
|
| 2 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
candied cherries
|
*
|
| ½ | cup |
candied pineapple
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
softened |
|
| 591 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1.2 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
candied cherries
|
*
|
| 118 | ml |
candied pineapple
chopped |
*
|
Directions
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each.
Combine flour and baking soda; add to creamed mixture.
Stir in raisins, nuts, cherries and pineapple; mix well.
Shape into 2 inch rolls, wrap in waxed paper or foil.
Freeze at least 2 hours.
Cut into ¼ inchslices; place on greased baking sheets.
Bake at 350℉ (180℃). for 8 to 10 minutes or until lightly browned.
Cool on wire racks.
