Dizzy Sunshines

yields: 3 dozen
Prep Time: 25 Min
Chill Time: 5 Min
Cook Time: 10 Min

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Ingredients

Cookie Ingredients

  • 3/4 cup butter, unsalted, at room temperature
  • 1/2 cup sugar
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup rolled oats
  • 1/2 cup white chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup walnuts, toasted and coarsely chopped

Fruit Filling

  • 1 1/2 cup chopped mixed, dried fruit (such as pineapple, cranberries, currants, dates, apricots and cherries)
  • 1 tbsp Grand Marnier
  • 2 tbsp powdered sugar
  • 2 tsp butter
  • 1/8 tsp brandy
  • 1/4 tbsp vanilla extract

Icing

  • 1 cup powdered sugar
  • 1 tbsp Grand Marnier
  • 1 tsp orange peel, shredded
  • 1 1/2 tbsp milk
  • 1 1/2 tbsp orange juice

Preparation

COOKIE DIRECTIONS:
Preheat oven to 375 F.
 
In a large mixing bowl, at medium speed, beat together butter and sugars until well combined. Add eggs and vanilla; mix until creamy.
 
Combine flour, baking powder, baking soda, salt and oats in a small bowl; add to butter mixture and mix until well blended. Add chocolate chips and walnuts and mix well.
 
Drop rounded teaspoons of dough onto cookie sheet 2 inches apart. Flatten dough slightly, forming a small center well or indention, using back of spoon. Drop a small amount of fruit filling into indention. Sprinkle with turbinado or decorator sugar. Bake 10 to 12 minutes or until edges are golden brown. Cool 5 minutes; remove to cooling rack. Drizzle cookies with icing.
Makes approximately 3 dozen.
 
FRUIT FILLING: 
In a small saucepan, combine and heat chopped mixed, dried fruit, Grand Marnier liqueur, powdered sugar, butter, brandy and vanilla extract. Heat to a simmer and cook on low, adding water, 1 tablespoon at a time (about 6 tablespoons total), to keep moist, but not runny, and prevent the fruit from burning; cook until the mixture is soft and the liquid is reduced and thickened, resembling a compote. Set aside.
 
ICING: 
Combine powdered sugar, Grand Marnier liqueur and shredded orange peel. Beat in milk and orange juice in equal parts to make a drizzling consistency. Drizzle over the cookies.

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