I didn't plan to do this post today but Anna at Cookie Madness alerted me (us) to the fact that today is National Cookie day. SO, in honor of the celebration here is a good, slightly healthier cookie recipe. It is from a summer edition of Cooking LIght. When I finally found dried blueberries I pulled it out and tried it. Let me say YUMMY! This was nice and light with the perfect tartness added by the blueberries but lacking the overwhelming (if you ask me) taste of chocolate. Once again, because blueberries are full of anioxidants (go ahead, eat them everyday!!!), this is my submission for Sweetnicks ARF Tuesday. Stop by and check out the other recipes.
2/3 cup packed brown sugar
1/3 cup butter, softened (I probably used margarine, don't remember)
1/4 cup light-colored corn syrup
2 T fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 cups AP flour (6 3/4 oz)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice (I omitted)
1/4 cup dried blueberries *
1/4 cup dried cranberries*
1/4 cup dried cherries* (did not use, yuk!)
1/4 cup flaked sweetened coconut
Preheat oven to 350 degrees F. Cream sugar and butter (about 3 minutes). Add corn syrup, orange juice, vanilla, and egg. Beat until well combined. Combine dry ingredients and add to butter mixture. Stir until just combined. Add fruit and coconut, stir gently. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake for 12 minutes or until golden brown. Cool on pan for 1 minutes. Remove to wire rack to cool.
Yield: 4 dozen (serving size - 2 cookies)
Calories: 108, Fat 3.1 g, protein 1.2 g, carb 19g, fiber 0.7g, chol 16 mg, sodium 90 mg, calc 17 mg, iron 0.6 mg.
*I don't like cherries unless fresh, so I added more cranberries and blueberries. It could probably handle a little more coconut as well.
Coming up: Chicken Mexican Soup, oh so good on a cold night like tonight!