Tutti-Frutti Favorites Recipe

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Tutti-Frutti Favorites Recipe

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Of the recipes I've collected through the years, this one's most requested by family and friends. Packed with raisins, cornflakes and dried fruit, these hearty cookies are both delicious and nutritious.
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1 cup sugar
  • 1/2 cup molasses
  • 1/4 cup honey
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2-1/2 cups cornflakes
  • 1 cup chopped mixed dried fruit
  • 3/4 cup raisins

Directions

In a mixing bowl, cream shortening and sugar. Beat in molasses and honey. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in cornflakes, dried fruit and raisins. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until the edges are firm. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Tutti-Frutti Favorites in Best of Country Cookies 1999, p20

Nutritional Facts

2 each: 96 calories, 3g fat (1g saturated fat), 8mg cholesterol, 81mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 3/4 cup butter-flavored shortening
  • 1 cup sugar
  • 1/2 cup molasses
  • 1/4 cup honey
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2-1/2 cups cornflakes
  • 1 cup chopped mixed dried fruit
  • 3/4 cup raisins
  1. In a mixing bowl, cream shortening and sugar. Beat in molasses and honey. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in cornflakes, dried fruit and raisins. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until the edges are firm. Remove to wire racks to cool. Yield: 9 dozen.
Originally published as Tutti-Frutti Favorites in Best of Country Cookies 1999, p20

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