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Sunday, July 30, 2017

Fruitcake Nuggets






Deb Lindsey for The Washington Post

HOLIDAY COOKIES 2010 DEC 8, 2010

Coconut and sweetened condensed milk make these nuggets chewy.

Make Ahead: They can be stored in an airtight container for up to 10 days.

SERVINGS: 30 NUGGETS

INGREDIENTS
7 ounces/196g (2 3/4 cups) sweetened flaked coconut
2 tablespoons cornstarch or potato starch
1/2 cup regular or nonfat sweetened condensed milk
1 cup candied fruit
1 cup finely chopped walnuts
1 teaspoon vanilla extract

DIRECTIONS
Preheat the oven to 325 degrees. Lightly grease the wells of 2 nonstick mini-muffin pans.

Combine the coconut and cornstarch or potato starch in a mixing bowl; stir well to coat, then add the sweetened condensed milk, candied fruit, nuts and vanilla extract; mix well.

Drop rounded teaspoonfuls into the wells. Dampen your fingertips with water, then gently compress the mounds. Bake for 13 to 15 minutes, until the tops are just beginning to brown.

Transfer the pans to a wire rack to cool for a few minutes, then use a round-edged knife to gently dislodge the nuggets; place them on the wire rack to cool completely before serving or storing.

RECIPE SOURCE
Adapted from "The Ultimate Gluten-Free Cookie Book," by Roben Ryberg (Da Capo Lifelong Books, 2010).

Tested by Jane Touzalin.

Nutritional Facts
Calories per nugget (with regular sweetened condensed milk): 120
% Daily Values*
Total Fat: 6g 9%
Saturated Fat: 4g 20%
Cholesterol: 0mg 0%
Sodium: 40mg 2%
Total Carbohydrates: 15g 5%
Dietary Fiber: 1g 4%
Sugar: 13g
Protein: 1g

https://www.washingtonpost.com/pb/recipes/fruitcake-nuggets/11827/

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