Cran-Orange 'n Date-Nut Cookies

 

1/3

cup dried cranberries

1/4

cup chopped orange slice candy

1/4

cup coarsely chopped dates

2

tablespoons fresh orange juice

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

1/4

teaspoon ground ginger

1/3

cup butter or margarine, softened

1

teaspoon grated orange peel

1

egg

1

cup chopped pistachio nuts

1/2

cup flaked coconut

• 1 Heat oven to 375°F. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
• 2 In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• 3 Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.