Fruity Hermits
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This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 113113 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 56 mg56mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| folate | 66 folate |
To expose more green, vigorously rub pistachios in towel before chopping.
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp ground allspice 1/4 tsp ground allspice
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 2/3 cup butter , softened2/3 cup butter, softened
- 1 egg 1 egg
- 2 tbsp 10% cream 2 tbsp 10% cream
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups dried cranberries 1-1/2 cups dried cranberries
- 1-1/2 cups chopped pistachio nuts 1-1/2 cups chopped pistachio nuts
Preparation
Sift flour, sugar, baking powder, nutmeg, cinnamon, allspice, cloves, baking soda and salt into large bowl.
In separate bowl, beat together butter, egg, cream and vanilla. Stir into dry ingredients until almost blended. Mix in cranberries and nuts, using hands if needed, to make soft dough.
Drop by rounded 1 tbsp onto pans. Bake in 350°F (180°C) oven until bottoms are slightly darkened, 12 to 15 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
In separate bowl, beat together butter, egg, cream and vanilla. Stir into dry ingredients until almost blended. Mix in cranberries and nuts, using hands if needed, to make soft dough.
Drop by rounded 1 tbsp onto pans. Bake in 350°F (180°C) oven until bottoms are slightly darkened, 12 to 15 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Snacks; Flour; Sugar; Butter; Eggs; Cream; Cranberries; Pistachios; Bake; 200 calories;
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