The recipe Cranberry-Pineapple Drop Cookies

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Cranberry-Pineapple Drop Cookies recipe is a Dessert meal that takes 30 minutes to make. If you enjoy for Dessert, you will like Cranberry-Pineapple Drop Cookies!

Cranberry-Pineapple Drop Cookies

Cranberry-Pineapple Drop Cookies Recipe
Cranberry-Pineapple Drop Cookies

Adapted from Joanne Fluke?s Lake Eden Cook Book, I used dried pineapple in these soft, biscuit-like cookies along with the crushed, Truvia for half the sugar, silken tofu for the eggs and both coconut and whole wheat flours for a rich nutty taste.

What Course Is Cranberry-Pineapple Drop Cookies?

Cranberry-Pineapple Drop Cookies is for Dessert.

How Long Does Cranberry-Pineapple Drop Cookies Recipe Take To Prepare?

Cranberry-Pineapple Drop Cookies takes 4000 minutes to prepare.

How Long Does Cranberry-Pineapple Drop Cookies Recipe Take To Cook?

Cranberry-Pineapple Drop Cookies takes 30 minutes to cook.

How Many Servings Does Cranberry-Pineapple Drop Cookies Recipe Make?

Cranberry-Pineapple Drop Cookies makes 72 servings.

What Are The Ingredients For Cranberry-Pineapple Drop Cookies Recipe?

The ingredients for Cranberry-Pineapple Drop Cookies are:

? cup salted butter, softened
? cup shortening
1 cup sugar
12 packets Truvia
? cup plain non-fat Greek yoghurt or low fat (not fat free) sour cream
? tsp lemon extract
1 tbsp vanilla
8 oz silken tofu, pureed
16 oz crushed pineapple, well drained
2 ? cups flour
2 cups whole wheat flour
? cup coconut flour
? tsp ground ginger
? tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups sweetened dried cranberries
1 cup diced dried pineapple
coarse sugar, for topping

How Do I Make Cranberry-Pineapple Drop Cookies?

Here is how you make Cranberry-Pineapple Drop Cookies:

In a large bowl, cream butter, shortening and sugar until they?re light and fluffy.Add the sour cream, extracts and pureed tofu, beating well.Stir in the drained, crushed pineapple.Gradually blend in the flours, ginger, salt, baking powder and baking soda.Fold in the cranberries and pineapple.Wrap in plastic and refrigerate at least overnight (up to 1 week)Preheat the oven to 350F and line a cookie sheet with Silpat.Scoop balls of dough onto the sheet, sprinkle with coarse sugar and flatten slightly with damp fingertips.Bake 25-26 minutes, until golden and firm (these are cakey).Cool ten minutes on the cookie sheet before moving to a wire rack.Serving Size: Makes about 6 dozenNumber of Servings: 72Recipe submitted by SparkPeople user JO_JO_BA.

What's The Nutritional Info For Cranberry-Pineapple Drop Cookies?

The nutritional information for Cranberry-Pineapple Drop Cookies is:

  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 3.0 g
  • Cholesterol: 3.5 mg
  • Sodium: 13.9 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.6 g

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