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.
Total TimePrep: 20 min. + chilling Bake: 10 min./batch + cooling
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 large egg, separated
- 1/4 cup pineapple preserves
- 5 teaspoons grated orange zest
- 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
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg yolk, preserves, orange zest 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.
Nutrition Facts1 each: 78 calories, 6g fat (2g saturated fat), 13mg cholesterol, 44mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein.
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Originally published as Fruit Jewels in Country Woman November/December 2006