Post by chief_cook2 on Nov 5, 2005 17:07:09 GMT -6
1 & 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
6 tablespoons margarine or butter -- softened
2 tablespoons shortening
1 large egg
1 cup pitted prunes -- coarsely chopped
1 cup golden raisins
1/2 cup red candied cherries -- coarsely chopped
1/2 cup sweetened shredded coconut
3 ounces white chocolate or white baking bar
Preheat oven to 375 degrees F. Grease large cookie sheet.
In large bowl, combine flour, baking soda, and salt. Set aside.
In another large bowl, with mixer at low speed, beat brown sugar,
margarine or butter, and shortening until blended, occasionally scraping bowl
with rubber spatula. Increase speed to high. Beat until creamy, about 2 minutes.
At low speed, beat in egg until blended.
Add flour mixture, prunes, raisins, cherries, and coconut, and beat just until blended.
Drop dough by rounded tablespoons, about 2 inches apart, onto cookie sheet.
Bake 10 to 12 minutes, until golden around edges (cookies will be soft).
With pancake turner, remove cookies to wire rack to cool.
Repeat with remaining dough.
In heavy small saucepan, melt white chocolate over very low heat, stirring frequently, until smooth.
On sheet of waxed paper, arrange cookies in 1 layer.
Using spoon, drizzle white chocolate over cookies. Allow drizzle to set, refrigerating if necessary.
Store cookies in tightly covered container with waxed paper between the layers.
Makes 36 cookies