1 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups Moruss White Mulberries
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1 Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
2 Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.) Yield: about 3-1/2 dozen.
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Moruss White Mulberries
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