We’ve added the maximum amount of fruit and nuts to these cookies but kept them small–each is just an interesting bite.
Jeweled fruit mini-cookies
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PREP TIME
20 min
Makes
7 dozen bite-size cookies
* PLUS Baking Time: 10 minutes
Ingredients
- 2 cups chopped glacé cherries , mixed fruit or peel or a combination
- 2 cups toasted blanched almonds , slivered or sliced
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter , at room temperature
- 3/4 cup brown sugar
- 1/2 tsp vanilla
- 1/4 tsp almond extract , or rum flavouring
- 1 egg , beaten
- 1/4 cup lemon or orange juice
Instructions
- Preheat oven to 375F (190C). Lightly grease a baking sheet or coat with cooking spray. In a bowl, stir glacéed cherries with almonds until mixed.
- In a medium-size mixing bowl using a fork, stir flour with baking powder and salt. In a large bowl, beat butter with brown sugar until creamy. Stir in vanilla, almond extract, egg and lemon juice. Stir in flour mixture. Mix in cherry mixture.
- Drop by rounded teaspoonfuls, forming 1-inch (2.5-cm) mounds, on greased sheets about 1 inch (2.5 cm) apart. Bake in centre of 375F (190C) oven until golden, from 10 to 12 minutes. Cool. Store in an airtight container at room temperature for up to 1 week or freeze.
Nutrition (per serving)
- Calories
- 58,
- Protein
- 0.9 g,
- Carbohydrates
- 7.9 g,
- Fat
- 2.8 g,
- Fibre
- 0.3 g,
- Sodium
- 17 mg.
