Tropical Fruitcake Cookies
Summary
| Yield | |
|---|---|
| Source | Associated Press |
| Prep time | 5 minutes |
| Recipe Types | Snacks and Treats |
Description
Ingredients
Instructions
1/2 package (8.25 oz.) store-bought refrigerated sugar cookie dough
1/4 cup finely chopped pecans 1. Heat oven to 350 degrees. 2. In a large bowl, combine cookie dough with nuts, mango and pineapple until well-blended. 3. Place coconut in a wide bowl. Drop balls of the dough (1/2 Tbsp. in size) into the coconut and turn until well-coated. Place balls 1/2-inch apart on a large, ungreased baking sheet. 4. Bake 10-12 minutes or until golden brown. Let stand for several minutes on the sheet before transferring to a wire cooling rack. Let cool completely, about 30 minutes. 5. In a small bowl, stir together powdered sugar and enough of the reserved pineapple juice (start with about 1 Tbsp.) to make a thick glaze. Use a fork to drizzle the glaze over the cookies. Let stand until icing has set, about 15 minutes.
1/4 cup chopped dried mango
3 Tbsp. crushed pineapple, well-squeezed, juice reserved
1 cup shredded unsweetened coconut
1/2 cup powdered sugar
Notes
They're called Tropical Fruitcake Cookies, but if I had invented them, I'd just call them Tropical Fruit Cookies. They contain chopped dried mango, crushed pineapple, pecans and coconut.
Since the base is storebought sugar cookie dough, they are a breeze to make and are particularly convenient if you're heading to a party or cookie swap and haven't got much time. I subbed in dried apricots for the mango because I had them on hand. You could also sub in a different nut, such as macadamia, if you wanted.