Triple Fruit Cookies

Name: Triple Fruit Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 48 cookies, 24 serving(s)
Ingredients: 2/3 cup brown sugar, packed; 1/3 cup butter, softened; 1/4 cup light corn syrup; 2 tablespoons orange juice, fresh; 1 teaspoon vanilla extract; 1 large egg; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon allspice; 1/4 cup dried blueberries; 1/4 cup dried cranberries; 1/4 cup dried cherries; 1/4 cup sweetened flaked coconut

Submitted by Cynna

"Delicious way to use up dried fruit, or an excuse to go and buy dried fruit!! My BF loves these! Another Cooking Light gem!"

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photo by GaylaJ

Ready In:: 22mins
Ingredients:: 16
Yields:: 48 cookies
Serves:: 24

ingredients

²⁄₃ cup brown sugar, packed
¹⁄₃ cup butter, softened
¹⁄₄ cup light corn syrup
2 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 large egg
1 ¹⁄₂ cups all-purpose flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon allspice
¹⁄₄ cup dried blueberries
¹⁄₄ cup dried cranberries
¹⁄₄ cup dried cherries
¹⁄₄ cup sweetened flaked coconut

directions

Preheat oven to 350.
Place sugar and butter in mixing bowl and beat until well-creamed.
Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
Combine flour and next five ingredients.
Add flour mixture to butter mixture and stir until just combined.
Add dried fruits and coconut and stir gently.
Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
Bake at 350 for 12 minutes or until golden.
Cool on pan 1 minute and then remove to wire racks.

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Reviews

With spices and fruit this cookie screams Christmas. I agree with Diana - crispy outside with a tender center. But I will add nuts next time. I am also going to glaze with an orange cookie glaze for some added glitz.

Cathleen Colbert
Well.... this is my idea of the *Perfect* cookie. Crispy-crackly on the outside, chewy on the inside, with lots of "bumps". I did make a couple of minor changes however. I used maragarine instead of the butter. Increased the cinnamon to 1 tsp. Used 1/4 cup each of diced dates and cranberries, and 1/2 cup chopped walnuts. I told you....I like bumps! My oven took 14 minutes to turn these beauties to a golden brown. I ended up with 40 cookies. These are so good, I couldn't wait to tell you. The last batch is still in the oven. :) Thanks for posting. This could quite possibly be my All-Time Favourite.

Diana 2
I actually made these from the Cooking Light issue (May 2006). We enjoyed the flavor and the variety of fruit. Although we love soft cookies, these just seemed a bit too soft and sticky. I think possibly the corn syrup could be skipped and may try making them again without it. I would also add a tad more fruit next time. I would have liked a good variety in each cookie, and it seemed several of the cookies were a little short on fruit. That's just my opinion, of course. :) All in all, a nice change from the usual, "same old" cookie. Thanks for posting!

GaylaJ