Tropical Breeze Cookies
Recipe: #8392
March 02, 2013
Categories: Desserts, Cookies, Slice and Bake, Cashew Nut, Coconut, Raisin Christmas, Vegetarian, more
"Crispy fruity cookies with a buttery texture. You can wrap and freeze part of the dough if you don't want to bake these all the same day."
Original is 84 servings
Ingredients
Nutritional
- Serving Size: 1 (18.5 g)
- Calories 63.8
- Total Fat - 4.4 g
- Saturated Fat - 1 g
- Cholesterol - 2.8 mg
- Sodium - 22.5 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 0.6 g
- Sugars - 2.9 g
- Protein - 1.6 g
- Calcium - 10.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
Step 2
Add egg, vanilla, orange extract, mixing well.
Step 3
Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
Step 4
Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
Step 5
Mix together until a nice dough forms, but do not overmix.
Step 6
Divide dough into 2 parts, and place each part onto waxed paper.
Step 7
Using your hands, form each into a long log about 2-inches in diameter.
Step 8
Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
Step 9
The next day, preheat oven to 350°F.
Step 10
Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
Step 11
Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
Step 12
Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
Step 13
Store cookies in an airtight container.
Tips
- Wax paper or parchment
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