Prep 15 mins
Cook 10 mins
I made up these cookies with goji berries because they are full of antioxidants and I wanted to create a cookie with an exotic flavor. I hope you like them!
- 1 cup dark brown sugar, packed
- 1⁄2 cup butter, at room temperature
- 1 3⁄4 cups flour (I like whole wheat pastry flour)
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons orange juice or 2 tablespoons pineapple juice
- 1 egg
- 1 teaspoon vanilla
- 3⁄4 cup dried goji berry
- 1⁄2 cup white chocolate chunks (or chips)
- 1⁄2 cup cashew pieces, mashed into fine pieces
- 1⁄4 cup shredded sweetened coconut
- Preheat oven to 375 degrees F.
- Cream sugar and butter together in a large bowl.
- In another bowl; mix together flour, baking powder, baking soda, and salt.
- Add juice, egg, and vanilla to your butter mix and blend well.
- Add your flour mixture, little by little, to your butter mixture until all is blended together.
- Stir in the goji berries and the white chocolate.
- Stir in the cashew pieces and the coconut.
- Drop by large teaspoon onto ungreased cooke sheets.
- Bake for 7-10 minutes until golden brown.
I took these to a gathering of six other people and me and each person had an average of 4 cookies each. I also got compliments from most of the friends there about how much they liked the cookies. In my book that is a success. However, the cookies could have been more attractive. Next time I would roll teaspoons of dough into balls and flatten them with a fork to give the finished cookie a more uniform appearance. On the plus side, I want to congratulate Chef*Lee on writing such excellent instructions for this recipe. Maybe next time I'll be able to follow the ingredients list too; I had no dark brown sugar, no plain butter, no baking powder, no juice, no vanilla, no dried goji berries, no white chocolate and no sweetened coconut. I replaced the dark brown sugar with light brown sugar and extra treacle, replaced the butter with unsalted butter, replaced the store-bought baking powder with an in-a-pinch concoction I found here on Zaar, replaced the juice with brandy and vanilla with cherry liqueur, replaced the goji berries with glace cherries and the white chocolate with dark chocolate (chunks). Finally, I've never come across sweetened coconut in the supermarket so I used ordinary desiccated coconut. Another comment, and in no way a criticism, is that I must have made my cookies quite a bit smaller than Chef*Lee intended because I used half of the dough and yielded 46 cookies (the other half of the dough yielded 77 heart shaped cookies!). Surprisingly, I still had to bake them for 10 minutes despite the, evidently, small size.