Tropical Fruitcake Cookies
All the fruity goodness of the seasonal staple, with none of the heavy, rummy cake commitment. The main ingredient is pre-made cookie dough, so the recipe is a great way to get the kids involved. (I got Stevin in on the baking action with these.)
Original recipe: Tropical Fruitcake Cookie recipe , Jim Romanoff, The Associated Press; reprinted in the Seattle Times online edition
Ingredients
- 1/2 package (8 1/4 ounces) refrigerated sugar cookie dough
- 1/4 cup finely chopped pecans
- 1/4 cup chopped dried mango
- 3 tablespoons well-squeezed canned, crushed pineapple, juice reserved
- 1 cup shredded, unsweetened coconut
- 1/2 cup powdered sugar
Preparation
- Heat oven to 350 degrees.
- In a large bowl, mix together the cookie dough, pecans, mango and pineapple
- Place the coconut in a large, wide bowl. Drop the dough, 1/2 tablespoon at a time, into the coconut, turning each ball until well coated. Place the cookies 1 1/2 inches apart on a large, ungreased baking sheet.
- In a small bowl, stir together the powdered sugar and enough of the reserved pineapple juice (about 1 tablespoon) to make a thick glaze. with a fork, drizzle lines of the glaze across the cookies. Let them stand until the icing has set, about 15 minutes.
Notes
- The dough will be tacky, so transferring to the coconut may require two spoons.
Yields 24 cookies