FRUITY COOKIES
This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.
- Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.
Nutrition Facts : Calories 236 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
FRUITCAKE COOKIES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
FRUITY PEBBLES COOKIES
Combining two of my favourite comfort foods, Fruity Pebbles cereal and cookies. My own recipe for my favourite kind of cookies, very popular with my friends and family whenever I make it. Disappears in an hour or less--along with a gallon of milk! Generic Fruity Pebbles-like cereal can be used as well, or really any other cereal you like. 2 small eggs can replace the large egg. Great for kids!
Provided by Effylicious
Categories Drop Cookies
Time 25m
Yield 2 dozen, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, salt, and baking soda, and stir in cereal (and oats). Set aside this dry mixture.
- Cream together butter/margarine, oil, vanilla extract and sugar/Splenda.
- Add egg to wet mixture and mix well.
- Slowly stir in dry ingredients.
- Add the milk, mixing well.
- Drop with teaspoon onto cookie sheet lightly sprayed with Pam or other cooking spray.
- Bake in preheated 350 degree (fahrenheit) oven for 10-12 minutes or until golden.
- Enjoy with milk!
Nutrition Facts : Calories 602.8, Fat 29.2, SaturatedFat 11.8, Cholesterol 76.6, Sodium 457.9, Carbohydrate 78.8, Fiber 1.4, Sugar 36.2, Protein 7
FRUIT COOKIES
These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips
Provided by laptop1993
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to 170C/ gas mark 4.
- Sprinkle a very light dusting of flour onto the baking tray
- Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
- Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
- Place them apart on the baking tray and flatten well with the back of the tablespoon.
- Cook for 12-15mins until evenly browned.
- Let cool a little before removing from the tray and placing to cool on the wire wrack.
FRUITY BREAKFAST COOKIES
Fruity, oatmeal breakfast cookies similar to Baker's Breakfast Cookies - only you pick which fruit & nut combo you want! Batter is very stiff and sticky to work, and working with wet hands is a must. The trick with these is to underbake them a little bit and the result is a soft, cakey cookie that will fill you up and last all morning.
Provided by Grubbyknees
Categories Breads
Time 25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookies sheets or line with parchment paper.
- In a large bowl, stir together the oats, flours, sugars, flax, baking soda, baking powder, salt and cinnamon. In a separate bowl combine all the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet blend. Mix until well blended. Stir in the fruit and nuts. Scoop cookies using an ice cream scoop or roll into golf ball sized balls with wet hands. Place cookies 2 inches apart onto prepared cookie sheets and flatten to 1/2" tall. These cookie do not flatten while baking!
- Bake 8 minutes for chewy cookies, 10 minutes for dry cookies. Cookies will not get crisp. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts : Calories 137.2, Fat 4.4, SaturatedFat 0.4, Sodium 190.5, Carbohydrate 21.9, Fiber 2.4, Sugar 6.6, Protein 3.5
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