Tuesday, December 2, 2014

FRUIT DROP COOKIES

1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon
pinch salt
1 cup (8-oz) diced candied pineapple
1 cup (8-oz) red and/or green candied cherries
8-oz chopped pitted dates
1 cup (6-oz) semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts

Preheat oven to 325 degrees.
Lightly grease or line cookie sheets with parchment paper; set aside.

In a large bowl, cream butter and sugar together; beat in the egg until light.

Mix the flour, vanilla, baking soda, cinnamon and salt into the egg mixture. Stir in the pineapple, cherries, dates, chips, and nuts.

Drop dough by rounded teaspoonfuls 2-inches apart onto the prepared cookie sheets. Bake at 325 degrees 15 to 20 minutes until firm and lightly browned around the edges.

Remove from oven and transfer from cookie sheets to wire racks to cool completely.

Yield: Approximately 8 dozen cookies



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