Associate food director Donna Bartolini knows that busy households will appreciate having ready-for-the-oven cookies in the freezer. These are chock-full of colourful fruit and crunchy toffee nuggets. Be sure to include the baking instructions on a card inside the box. Or bake the cookies and offer them ready-to-eat in a festive cookie tin.
- Portion size 84 servings
Line baking sheets with waxed paper; set aside.
In large bowl, beat together butter, shortening and brown sugar until fluffy. Beat in eggs, 1 at a time, and vanilla.
In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, baking soda and salt; stir into butter mixture until dough holds together. Stir in cranberries, raisins, dates and toffee bits.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Freeze for 20 minutes or until firm. (Make-ahead: Layer between waxed paper in airtight freezer container. Freeze for up to 2 months.) To bake, place 2 inches/5 cm apart on parchment paper-lined or greased rimless baking sheets.
Bake, without thawing, in centre of 325°F (160°C) oven for about 20 minutes or until bottoms are golden brown but centres are still soft. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Nutritional facts <b>Per Cookie:</b> about
- Sodium 60 mg
- Protein 1 g
- Calories 109.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0