Jewelled fruit mini cookies
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7 dozen bite-size cookies
* PLUS Baking Time: 10 minutes
, mixed fruit or peel or a combination
, slivered or sliced
1 1/2 cups
, at room temperature
, or rum flavouring
, lightly beaten
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)
We’ve added the maximum amount of fruit and nuts to these cookies but kept them small–each is just an interesting bite.