Raspberry, Almond, and Coconut Cookies

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.)

Creamables	1 stick butter 1/2 cup white sugar 1/2 cup dark brown sugar
Wet Ingredients	1 1/2 cups roughly chopped raspberries 1/4 cup white sugar 2 tablespoons milk 1 tablespoon vanilla 1 teaspoon raspberry extract 1/2 teaspoon lemon juice 1/2 teaspoon lemon zest
Dry Ingredients	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.

1. 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.
2. Remove raspberry mixture from the heat and set aside to cool until Step 5.  
3. Preheat oven to 350º.
4. Cream together the butter and sugar.
5. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
6. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
7. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
8. Shape dough into balls--about 2 tablespoons each.
9. 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.
   
10. 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.