TRIPLE FRUIT COOKIES
Delicious way to use up dried fruit, or an excuse to go and buy dried fruit!! My BF loves these! Another Cooking Light gem!
Provided by Cynna
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Place sugar and butter in mixing bowl and beat until well-creamed.
- Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
- Combine flour and next five ingredients.
- Add flour mixture to butter mixture and stir until just combined.
- Add dried fruits and coconut and stir gently.
- Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
- Bake at 350 for 12 minutes or until golden.
- Cool on pan 1 minute and then remove to wire racks.
Nutrition Facts : Calories 93.8, Fat 3.2, SaturatedFat 2, Cholesterol 15.6, Sodium 86.4, Carbohydrate 15.5, Fiber 0.3, Sugar 7.5, Protein 1.1
FRUIT DROP COOKIES
This was my Aunt Margaret K. Sims' specialty! She made them by the hundreds for Christmas gifts. A tin of her cookies was always a favorite holiday treat. Aunt M always added flour to everything she baked, even cake mix. So add an extra third to half cup of flour to this mixture, and your cookies will turn out nice and mounded. As is, they spread out quite a bit.
Provided by cathyfood
Categories Dessert
Time 1h40m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, sugar, and eggs.
- Stir in buttermilk or water.
- Blend dry ingredients, stir into egg mixture.
- Add fruit and nuts, stir into batter.
- Chill batter at least 1 hour.
- Preheat oven to 400 degrees F.
- Drop dough by teaspoonfuls, 2 inches apart, onto parchment lined baking sheet. Bake 8 to 10 minutes, until almost no print remains when touched.
- Remove to rack to cool. Cool completely before storing in tins or sealed plastic bins, with wax paper between layers to prevent sticking.
Nutrition Facts : Calories 100.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 5.2, Sodium 39.3, Carbohydrate 14.1, Fiber 0.7, Sugar 8.7, Protein 1.2
FRUIT SPICE COOKIES
This is a Weight Watchers recipe worth 2 points. Serve these with hot cider, spiced tea or othe warming beverages.
Provided by Ceezie
Categories Drop Cookies
Time 18m
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream together sugar, margarine and molasses; beat in egg substitute. Blend in the flour and 1 tsp pumpkin pie spice and dried fruit.
- Drop by rounded teaspoons until a parchment lined baking sheet. Bake approx 8 min or until firm.
- Stir together 1 tsp pumpkin pie spice and powdered sugar and sprinkle over cookies.
Nutrition Facts : Calories 63.6, Fat 1, SaturatedFat 0.2, Sodium 27.7, Carbohydrate 13.4, Fiber 0.7, Sugar 4.7, Protein 0.9
FESTIVE DRIED FRUIT BISCOTTI
Make small pieces and eat in moderation. This recipe was received from an Italian friend. Our family makes it for special occasions. Very addictive.
Provided by talk2sabby2
Categories Dessert
Time 1h35m
Yield 60 pieces, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.
- Beat margarine until soft.
- Beat in sugar and eggs.
- Add melted white chocolate,juice and extract until combined.
- With your hand fold in remaining ingredients. The dough will be sticky.
- Form dough into logs almost as long as the cookie sheet and place 3 inches apart.
- Bake at 350 degrees for 30 minutes until golden brown.
- Lower oven temperature to 325 degrees.
- Remove biscotti from oven and let cool 5 minutes before slicing diagonally.
- Return to oven and toast on each side for 5-10 minutes.
- Store in air-tight containers.
Nutrition Facts : Calories 162.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 14.5, Sodium 151.7, Carbohydrate 24.9, Fiber 1.1, Sugar 12.1, Protein 2.7
TROPICAL OATMEAL CHOCOLATE CHIP COOKIES
Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 40 cookies
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
- With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
- Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
TROPICAL FRUIT CRISP
Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
- In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
- Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 470, Carbohydrate 75 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 360 mg
TROPICAL DRIED FRUIT CHOC CHIP COOKIES WITH A CRUNCH
After spotting dried pineapple pieces at the grocery store, I had the idea of baking cookies which were different than the ordinary oatmeal raisin cookie. The rice krispies give them a nice crunch, but they are still chewy and soft with the coconut. Any type of dried fruit can be substituted for the pineapple pieces that I suggest. These cookies are sweet, so you may reduce the amount of sugar used, although I have not tried it. This batter is easily doubled.
Provided by For Goodness Bake
Categories Drop Cookies
Time 25m
Yield 15-20 cookies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and lightly spray cookie sheet with cooking spray.
- Combine butter and brown sugar until light and fluffy.
- Beat in egg and vanilla; mix well.
- Sift together flower and baking powder, gradually incorporate into wet mixture.
- Fold in remaining ingredients.
- Drop heaping spoonfuls or roll 1 inch balls of batter onto cookie sheet; bake 15 minutes until tops are golden brown.
Nutrition Facts : Calories 292.8, Fat 14, SaturatedFat 9, Cholesterol 43, Sodium 132.5, Carbohydrate 41.2, Fiber 1.1, Sugar 28.3, Protein 2.7
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