Wonderful Fruit Cookies
Submitted by bountiful7
Wonderful fruit cookies are lightly sweetened raisin and currant drop cookies made with hot apple juice and nutmeg. A diabetic-friendly, low-sugar cookie with real fruit flavor.
YIELD
1 dozenPREP
12 minCOOK
18 minREADY
45 minWonderful fruit cookies pull off a neat trick: they taste sweet without nearly as much sugar as a typical cookie. Just four teaspoons of granulated sugar stretch across the whole batch because raisins, currants, and hot apple juice carry the sweetness, making these cookies diabetic-friendly without feeling like a sacrifice.
The hot apple juice is the secret. Pouring it into the batter plumps the raisins and currants right in the bowl, and the warmth activates the baking soda faster for a better rise. Cold juice doesn’t do either of those things.
The 15-minute rest after mixing is the detail that earns its keep. It lets the flour fully hydrate and gives the fruit more time to soften and distribute moisture through the dough. Skip it and you get tougher cookies.
Kitchen Tips
- Use unsweetened apple juice, any natural sugar is part of the balance.
- Toss raisins and currants with a tablespoon of flour before folding in so they don’t sink.
- Pull from the oven when edges are just golden. These set up firm as they cool.
- Store in an airtight container with a slice of apple to keep them soft for up to a week.
Variations
- Swap currants for dried cranberries or chopped dates for a different fruit profile.
- Add a teaspoon of cinnamon along with the nutmeg for more warmth.
- Stir in a quarter cup of chopped toasted walnuts for crunch.
Ingredients
Directions
Cream together margarine and sugar replacement.
Add eggs; beat until fluffy.
Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture.
Fold in raisins and currants.
Allow to rest 15 minutes.
Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at 350℉ (180℃) F (170 C) for 12 to 15 minutes.
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