Tropical Breeze Cookies

Prep Time
Cook Time
6h 15m
Ready In

"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 recipe yields 84 servings


  • 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 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 & Variations

  • Wax paper or parchment