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Chocolate Fruit Cookies

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Ingredients
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1 , unbeaten
  Finely grated coconut 1⁄3 Cup (5.33 tbs) (packaged)
  Sifted regular all purpose flour 2 1⁄2 Cup (40 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

Make cookies day before, if desired:
1. In large bowl, with mixer at low speed, cream butter with sugar until light and fluffy; beat in egg and coconut; blend will. Gradually beat in flour and vanilla.
2. Start heating oven to 375°F.
3. On floured surface, roll out dough into rectangle 18-by-12-inches-by-1/8-inch thick. Cut into 36 cookies, 3 inches by 2 inches. Place carefully on ungreased cookie sheets.
4. Bake about 12 minutes, or until lightly browned.
5. Cool on wire racks. Store, uncovered.
To top and decorate:
1. Drain 2 16-ounce cans cling-peach slices, reserving 1 cup juice. In small, heavy saucepan place 2 tablespoons cornstarch; stir in a little reserved juice; then stir in remaining juice and cook, stirring constantly, until thick and clear. Cool.
2. In second small, heavy saucepan, over low heat, place 1 1/4-pound bar German's sweet cooking chocolate and 2 tablespoons water; stir constantly until chocolate melts. Use to brush complete top of each cookie.
3. Now on each chocolate-glazed cookie, arrange a well-drained peach slice. Then top with either a drained, pitted prune half, or half a fresh strawberry. Next carefully spoon glaze over fruits and chocolate. Sprinkle edges of cookies with very finely chopped walnuts (you will need about 1 cup). Makes 36.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate

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