Cookies with Fruit

Fruit Cookie Recipes – Fruit Cookies – Cookie with Fruit

Ultimate Brownie

June 29, 2007 in All Cookie Recipes, Bar Cookies, Chocolate Cookies, Cookies with Fruit | No comments

The Ultimate Brownie Ingredients:

  • 5 ounces unsweetened baking chocolate
  • 2/3 cup butter or margarine
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup chopped nuts

Preparation:
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.

Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts.

Spread batter in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely. Cut into 6 rows by 4 rows.

Popularity: unranked [?]

Swedish Half-Moon Cookies

June 29, 2007 in All Cookie Recipes, Cookies with Fruit, Cookies with Nuts, Shaped Cookies | No comments

Swedish Half-Moon Cookies Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup potato flour OR 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 1 cup butter or margarine — well chilled and cut into cubes
  • 1/8 teaspoon almond extract
  • 1 egg
  • 1/2 cup cherry preserves
  • 1 egg white — beaten
  • 1/4 cup white coarse sugar crystals (decorating sugar)
  • 1/4 cup finely chopped blanched almonds

Preparation:
Mix flours and powdered sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate 1 hour.

Heat oven to 350º. Cover cookie sheet with baking parchment paper.

Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet.

Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

Popularity: unranked [?]

Thumbprint Cookies Recipe

June 28, 2007 in All Cookie Recipes, Cookies with Fruit, Cookies with Nuts, Shaped Cookies | No comments

Thumbprint Cookies Ingredients:

  • 1/4 cup packed brown sugar
  • 1/4 cup butter or margarine — softened
  • 1/4 cup shortening
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg white
  • 1 cup finely chopped nuts
  • 5 tablespoons (about) jam or jelly (any flavor)

Preparation:
Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

Popularity: unranked [?]

Lemony Butter Cookies

June 27, 2007 in All Cookie Recipes, Butter Cookies, Cookies with Fruit | No comments

Lemony Butter Cookie Ingredients:

by the Editors of Easy Home Cooking Magazine

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 2 teaspoon grated lemon peel
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Sugar for sprinkling

Preparation:

Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice, lemon peel, baking powder and salt. Wrap in plastic wrap; refrigerate about 2 hours or until firm.

Preheat oven to 350°F. Roll dough, a small portion at a time, on well-floured surface to 1/4-inch thickness. (Keep remaining dough in refrigerator.) Cut dough with 3-inch round or fluted cookie cutter. Transfer cutouts to ungreased cookie sheets. Sprinkle with sugar.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.Yield: Makes about 2-1/2 dozen cookies.

Popularity: unranked [?]

No-Bake Apricot Balls

June 27, 2007 in All Cookie Recipes, Cookies with Fruit, Cookies with Nuts, No-Bake Cookies | No comments

No-Bake Apricot Balls Ingredients:

  • 1 (6 ounce) package dried apricots
  • 1 cup hazelnuts
  • 2 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can sweetened condensed milk

Preparation:
Place apricots and hazelnuts in food processor. Cover and process, using quick on-and-off motions, until finely chopped. Place mixture in large bowl. Stir in cracker crumbs and milk.

Shape mixture into 1-inch balls. Cover tightly and store in refrigerator up to 2 weeks or freeze up to 2 months.

Popularity: unranked [?]

Applesauce-Granola Cookies

June 27, 2007 in All Cookie Recipes, Cookies with Fruit | No comments

Applesauce-Granola Cookies Ingredients:

  • 1 cup packed brown sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup applesauce
  • 2 cups all-purpose flour
  • 2 cups granola
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation:
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 applesauce. Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Popularity: unranked [?]

Cherry-Almond Bars

June 26, 2007 in All Cookie Recipes, Bar Cookies, Cookies with Fruit | No comments

Cherry-Almond Bars Ingredients:

  • 1 (10 ounce) jar maraschino cherries
  • 1 cup all-purpose flour
  • 1/2 cup butter or margarine — softened
  • 1/4 cup powdered sugar
  • 2 eggs
  • 1 cup sliced almonds
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder

Pink Glaze — (recipe follows)

PINK GLAZE

  • 1/2 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons reserved maraschino cherry juice (2 to 3 teaspoons)

Preparation:

Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.

Beat eggs in medium bowl with fork. Stir in cherries and remaining ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.

PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.

Popularity: 3% [?]

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