these nutty, fruity goodies have become popular in many Florida communities in the past twenty years..They are loaded with fruit, pineapple and raisins and coconut and pecans...
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Units: US | Metric
- 1 cup golden raisin
- 1/3 cup diced dried apricot
- 2 3/4 cups all-purpose white flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, slightly softened
- 2/3 cup corn oil
- 2 cups packed light brown sugar
- 1 large egg
- 2 1/2 teaspoons vanilla extract
- 1 pinch of finely grated orange zest (optional)
- 1 1/2 cups shredded sweetened coconut
- 1 1/3 cups corn flakes, crushed
- 1 1/4 cups candied pineapple
- 1 cup chopped pecans
- 2/3 cup old fashioned oats, tip, to crush corn flakes, place in plastic bag and squeeze several times
- 1Preheat oven to 385*.
- 2Grease several baking sheets or coat with nonstick spray.
- 3In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
- 4In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
- 5In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
- 6Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
- 7Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
- 8Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
- 9Using your hand, press down the balls until they are about 1/3" thick.
- 10Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
- 11Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
- 12Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
- 13**tip -- to crush corn flakes, place in plastic bag and squeeze several times.
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Nutritional Facts for Ambrosia Cookies
Serving Size: 1 (1737 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 231.1
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 5.0 g
- Cholesterol 19.9 mg
- Sodium 62.7 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 1.1 g
- Sugars 16.9 g
- Protein 2.1 g
The following items or measurements are not included: