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Fruited Jewel Cookies

 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 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 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 McCormick® Pure 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


  • 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.

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Fruited Jewel Cookies (continued)

Nutritional 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.