Cranberry Raisin Cookies are good all year round! I tend to make these around the holidays but they are really good any time of the year. Yes! You can eat cookies and still be fit! Make up a batch of Cranberry Raisin Sugar Cookies today!
Cranberry Raisin Sugar Cookies
10 oz of Craisins and Raisins
1 cup granulated sugar
*Addition ¼ of sugar for the coating
½ cup coconut sugar
½ cup Crisco
½ cup unsweetened applesauce
3 cups of flour
½ coconut flour
1 tsp baking soda
1 tsp vanilla extract
Bake at 350 degrees F
Take Craisins /raisins and place in a saucepan.
Cover with 1 cup of water.
Bring to a boil then simmer until all the liquid evaporates.
Remove from heat and place in a container and put in the freezer for about 5 minutes to allow the fruit to cool.
In one bowl, mix flours and baking soda together.
In mixer, combine sugars, Crisco, applesauce, eggs and vanilla.
Once wet ingredients are mixed, alternate between the fruits and the flour mix.
Spoon cookie dough into a ball and roll it in the extra sugar just enough to coat the cookie lightly. *Dough was very sticky. I sprayed a spoon with cooking spray and they slide off well. Once they are in the sugar coating it was easier to make into a ball.
Add to a parchment lined cookie sheet.
Bake at 350 degrees F for 10-15 minutes. When the edges start to get brown pull them out.
Cool for 3-5 minutes on cookie sheet then transfer to a cookie rack. These cookies can be made in advance and frozen.
Makes 24 cookies Serving size: 1 cookie