Ambrosia Cookies Recipes

AMBROSIA COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, gradually beat in flour mixture just until blended.
• Stir in oats, orange peel, dates, raisins, coconut and pecans. Onto cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Remove from cookie sheets to cooling racks.

AMBROSIA COOKIES

Steps:

• Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
• Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
• Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).

AMBROSIA COOKIES

Steps:

• Preheat oven to 385*.
• Grease several baking sheets or coat with nonstick spray.
• In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
• In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
• In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
• Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
• Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
• Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
• Using your hand, press down the balls until they are about 1/3" thick.
• Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
• Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
• **tip -- to crush corn flakes, place in plastic bag and squeeze several times.

AMBROSIA COOKIES

Steps:

• Preheat oven to 350F with rack in the center.
• Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy.
• Add both sugars and beat for about 1 minute, then add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture.
• Stir in the oats, orange zest, pineapple, coconut, and TOASTED pecans.
• Drop rounded teaspoonfuls (or small cookie scoop) of batter 2 ½ inches apart onto the baking sheet lined with parchment paper. (Bake one sheet of cookies at a time!).
• Bake for 8-10 minutes, or until the edges are nicely browned. Transfer to a wire rack to cool completely.
• Yields (approximately) 40 cookies!