Cookies with Fruit
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Ingredients:
- 4 egg whites (1/2 cup)
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 1/2 cups shredded or flaked coconut
Heat oven to 325º. Lightly grease cookie sheet, or cover with baking parchment paper. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Stir in salt, vanilla and coconut.
Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool 5 minutes; carefully remove from cookie sheet to wire rack.
Popularity: unranked [?]
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Ingredients:
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 egg
- 1 2/3 cups whole wheat flour
- 1/4 teaspoon salt
FIG FILLING
- 1 1/3 cups finely chopped dried figs
- 1/4 cup sugar
- 1/3 cup finely chopped nuts
- 1/3 cup water
- 1 teaspoon grated orange peel
Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.
FIG FILLING:
Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.
Popularity: 17% [?]
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Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup butter or margarine — softened
- 1 teaspoon grated orange peel
- 2 tablespoons orange juice
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups coarsely chopped fresh or frozen cranberries
- 1/2 cup chopped nuts, if desired
- Orange Frosting — (recipe follows)
ORANGE FROSTING
- 1 1/2 cups powdered sugar
- 1/2 teaspoon grated orange peel
- 3 tablespoons orange juice
Preparation:
Heat oven to 375º. Beat sugars, butter, orange peel, orange juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread with Orange Frosting.
ORANGE FROSTING:
Mix all ingredients until smooth and spreadable.
Popularity: 10% [?]
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Read more cookie recipes on All Cookie Recipes and Cookies with Fruit.
Crust:
- 1 cup margarine
- 2 cups confectioners’ sugar
- 2 cups all-purpose flour
Filling:
- 4 teaspoons lemon juice
- Grated rinds of 2 lemons
- 4 eggs, well beaten
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 4 tablespoons flour
- 1 cup shredded coconut
Preparation:
- Mix margarine, confectioners’ sugar and flour.
- Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.
- Mix remaining ingredients. Pour over crust.
- Bake for 25 minutes at 350 degrees F.
- Cut into bars.
Popularity: unranked [?]
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Chocolate-Cherry Sand Tarts
- 3/4 cup sugar
- 3/4 cup butter or margarine — softened
- 1 egg white
- 1 3/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 3/4 cups (about) cherry preserves
- Chocolate Drizzle — (recipe follows)
CHOCOLATE DRIZZLE
- 2/3 cup semisweet chocolate chips
- 1 tablespoon shortening
Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.
Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle.
CHOCOLATE DRIZZLE:
Melt ingredients over low heat, stirring occasionally, until smooth.
Popularity: unranked [?]
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Apricot-Cherry Bars
- 1 package yellow cake mix
- 1/4 cup water
- 1/4 cup butter or margarine — softened
- 1/4 cup packed brown sugar
- 2 eggs
- 1 cup cut-up dried apricots
- 1/2 cup drained chopped maraschino cherries
- Powdered sugar
Heat oven to 375º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Beat half of the cake mix (dry), the water, butter, brown sugar and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the apricots and cherries. Spread evenly in pan.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.
Popularity: unranked [?]
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Brandied Fruit Drops
- 3/4 cup packed brown sugar
- 1/2 cup butter or margarine — softened
- 1/3 cup brandy
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 cup dried apricots — chopped
- 1/2 cup currants
- 1/2 cup golden raisins
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, brandy and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and nutmeg. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
Popularity: unranked [?]
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