3 Reviews

With spices and fruit this cookie screams Christmas. I agree with Diana - crispy outside with a tender center. But I will add nuts next time. I am also going to glaze with an orange cookie glaze for some added glitz.

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Cathleen Colbert November 22, 2008

Well.... this is my idea of the *Perfect* cookie. Crispy-crackly on the outside, chewy on the inside, with lots of "bumps". I did make a couple of minor changes however. I used maragarine instead of the butter. Increased the cinnamon to 1 tsp. Used 1/4 cup each of diced dates and cranberries, and 1/2 cup chopped walnuts. I told you....I like bumps! My oven took 14 minutes to turn these beauties to a golden brown. I ended up with 40 cookies. These are so good, I couldn't wait to tell you. The last batch is still in the oven. :) Thanks for posting. This could quite possibly be my All-Time Favourite.

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Diana #2 April 08, 2007

I actually made these from the Cooking Light issue (May 2006). We enjoyed the flavor and the variety of fruit. Although we love soft cookies, these just seemed a bit too soft and sticky. I think possibly the corn syrup could be skipped and may try making them again without it. I would also add a tad more fruit next time. I would have liked a good variety in each cookie, and it seemed several of the cookies were a little short on fruit. That's just my opinion, of course. :) All in all, a nice change from the usual, "same old" cookie. Thanks for posting!

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GaylaJ August 10, 2006
Triple Fruit Cookies