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Fruited Jewel Cookies
When guests drop in unexpectedly, be ready with these cheerful citrus-flavored tidbits from Patricia Marsh of Phoenix, Arizona. Finely chopped walnuts can be substituted for pecans in the cookie coating.
36 Servings
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
Ingredients
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 egg,
separated
1/4 cup pineapple preserves
5 teaspoons grated orange peel
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups finely chopped pecans
Red
and/or
green candied cherries, halved
Directions
In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in the egg yolk, preserves, orange peel and
vanilla. Combine flour and salt; gradually add to creamed mixture
and mix well. Cover and refrigerate for 2 hours or until easy to
handle.
Roll dough into 1-in. balls. In a shallow bowl, beat egg white until
foamy. Place pecans in another shallow bowl. Dip each ball into egg
white, then into pecans.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for
10-12 minutes or until lightly browned. While still warm, press a
cherry half into the center of each cookie. Remove to wire racks to
cool. Yield: 3 dozen.
© Taste of Home 2011
2 of 2
Fruited Jewel Cookies
(continued)
Nutrition Facts:
1 serving (1 each) equals 78 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 44 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2011