5 - 6 dozen cookies
* Cookie Base:
3 cups H-E-B Baker's® Scoop All Purpose Flour
1 teaspoon Hill Country Fare Baking Powder
3/4 cup H-E-B Extra Light Olive Oil
2 cups packed H-E-B Brown Sugar
4 H-E-B Large Eggs
* Variety Fillings:
* Cranberry Orange Coconut:
1 c. H-E-B Dried Cranberries
2 tablespoons fresh grated orange peel
1 cup Hill Country Fare shredded coconut (optional)
* Apricot Walnut:
1 c. H-E-B Dried Apricots, chopped
1 c. chopped Hill Country Fare Walnuts
* Raisin Pecan:
1 c. Hill Country Fare Pecan Pieces
1 c. H-E-B Raisins
* Chocolate Candy Cane:
1 c. crushed Hill Country Fare Peppermint Candies
¼ c. H-E-B Baker’s Scoop Cocoa Powder
½ c. chopped and drained H-E-B Maraschino Cherries
1 c. Hill Country Fare Semi-Sweet Chocolate Chips
Heat oven to 350°F. Line 3 cookie baking sheets with H-E-B Parchment Paper and set aside.
Sift flour and baking powder together and set aside.
Combine olive oil and brown sugar on high speed for 3 minutes. Beat in the eggs, one at a time, on medium speed (about 1 minute). Add flour 1 cup at a time on low speed (about 2 minutes). Stir in your choice of cookie fillings.
Drop rounded tablespoons of dough onto an ungreased cookie sheet. Decorate each cookie with a piece of the chosen filling.
Bake for 15 minutes or until golden brown.
No Nutritional Information Available
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