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.

We’ve added the maximum amount of fruit and nuts to these cookies but kept them small–each is just an interesting bite.