Here it is! The raspberry version of my crowd-pleasing Strawberry, Coconut, and Almond cookies.
Longtime readers are probably familiar with my XXX cookies recipes, which are so named because they include three forms of fruit--fresh, dried, and cooked. But finding dried or dehydrated strawberries and raspberries can be a difficult. And when you make berry- or fruit-flavored cookies, you always have to address the moisture factor. Fruit is wet, and cookie dough that is too wet often yields too-moist, cakey cookies, which is fine if that's what you like.
For this recipe, as with source strawberry recipe, I wanted to tackle the fruit cookie from another angle, which meant finding a dry ingredient to boost the berriness of the berries. In the strawberry recipe, Strawberry Quik did the trick. But what was I going to us as a raspberry equivalent?
The first thing that came to mind was Kool Aid, but I couldn't find packets of raspberry mix at any of the grocery stores near me. Dang! After an afternoon of poring over the shelves of powedered drink mixes, I found just what I needed: raspberry ice Crystal Lite.
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Raspberry, Coconut, and Almond Cookies.)
1 stick butter
1/2 cup dark brown sugar
1 1/2 cups roughly chopped raspberries
1/4 cup white sugar
2 tablespoons milk
1/2 teaspoon lemon juice
|2 cups finely ground oatmeal
2 cups coconut
1 1/2 cups roughly chopped almonds
3/4 cups flour
2 packets raspberry ice Crystal Lite.
1/2 teaspoon baking soda
1/4 teaspoon salt.
In a small saucepan, heat strawberries, white sugar, milk, extracts, and lemon juice and zest over medium high heat. Stir with a wooden spoon or spatula, crushing the strawberries until the the mixture is smooth.
- Remove raspberry mixture from the heat and set aside to cool until Step 5.
- Preheat oven to 350º.
- Cream together the butter and sugar.
Add the combined wet ingredients to the creamables. Mix together until well incorporated.
In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets. Flatten each dough ball a little with your hand or a spatula.
- Bake at 350º for 10-12 minutes or until golden brown around the edges. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.