Fruited Jewel Cookies Recipe

Fruited Jewel Cookies Recipe
Fruited Jewel Cookies Recipe photo by Taste of Home
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Fruited Jewel Cookies Recipe

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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.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
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.
Originally published as Fruited Jewel Cookies in Country Woman November/December 2006, p36

Nutritional Facts

1 each: 78 calories, 6g fat (2g saturated fat), 13mg cholesterol, 44mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Fruited Jewel Cookies in Country Woman November/December 2006, p36

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