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Jeweled fruit mini-cookies




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients




2 cups ( 500 mL) chopped glacéed cherries, mixed fruit or peel or a combination
2 cups ( 500 mL) toasted blanched almonds, slivered or sliced
1-1/2 cups ( 375 mL) all-purpose flour
1/2 tsp ( 2 mL) each of baking powder and salt
1/2 cup ( 125 mL) unsalted butter, at room temperature
3/4 cup ( 175 mL) brown sugar
1/2 tsp ( 2 mL) vanilla
1/4 tsp ( 1 mL) almond extract or rum flavoring
1 egg, lightly beaten
1/4 cup ( 50 mL) lemon or orange juice



Recipe



1. 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.

2. 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.

3. 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.