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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 | cup dried tropical three-fruit mix |
| 1/2 | cup coconut |
|
| 1 | cup powdered sugar |
| 1/2 | teaspoon coconut extract |
| 1 | to 2 tablespoons milk |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in fruit mix and coconut until well mixed. |
| 2. | On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. |
| 3. | Bake 8 to 9 minutes or until golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. |
| 4. | In small bowl, stir powdered sugar, extract and enough milk until glaze is spreadable. Spread glaze over tops of cooled cookies. |
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| "I started this recipe by making a breakfast scone for my son to eat before school." |
Nutrition Information:
110 ( 40); 4 1/2g ( 2 1/2g, 1/2g); 15mg; 65mg; 17g ( 0g, 11g); 0g 2%; 0%; 0%; 0% 1 ; 0 ; 1 1