- Double Bonus
Soft, fruit-filled cookies are loved by both children and adults. Here’s an easy version that will please the whole family. The cookies store well in an airtight container at room temperature or in the freezer.
- 1/2 cup butter or margarine, softened
- 1/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup apple or currant jelly
- 1 cup chopped mixed dried fruits (such as apricots, apples, peaches, prunes, dates or raisins)
- 1/2 cup finely chopped pecans or walnuts
- Sifted powdered sugar
In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, coriander and salt; beat till combined. Beat in the egg, honey and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for 3 hours, or till the dough is easy to handle.
Meanwhile, in a small saucepan, heat the apple or currant jelly till melted. Remove from heat. Stir in the dried fruit and pecans or walnuts.
On a lightly floured surface, roll each piece of dough to 1/8-inch thickness. Using a 2 1/2-inch round cookie cutter, cut into rounds. Place the cookies 1/2 inch apart on ungreased cookie sheets.
Spoon 1 teaspoon of the dried fruit mixture into the center of each round. Fold half of the round over the filling, creating a half-moon shape. Seal the edges with the tines of a fork.
Bake in a preheated 375 degrees F oven for 7 to 9 minutes, or till the bottoms are lightly browned. Remove the cookies from the pans and cool on a rack. Sprinkle with powdered sugar.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
140 calories; 4g total fat; 18mg cholesterol; 156mg sodium; 24g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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