 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
|
Make these cookies up to a week in advance, since they freeze well. Dried fruits are available in most supermarkets and health food stores. Ingredients:
2/3 cup packed brown sugar |
1/3 cup butter, softened |
1/4 cup light-colored corn syrup |
2 tablespoons fresh orange juice |
1 teaspoon vanilla extract |
1 large egg |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 cup dried blueberries |
1/4 cup dried cranberries |
1/4 cup dried cherries |
1/4 cup flaked sweetened coconut |
Directions:
1. Preheat oven to 350°.
2. 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).
3. 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.
4. 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.
|
|