Prickly Pear Cactus Cookies
These cake-like cookies are loaded with sweet dried cherries, crunchy sunflower seeds, and tart Prickly Pear Cactus!
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes Per Batch
- Total Time: 30 to 60 Minutes
- Yield: About 30 to 34 Cookies 1x
Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup sour cream
1 large egg, at room temperature
1 tsp. vanilla
1–2/3 cup all-purpose flour, sifted
1 tsp. baking soda
1/2 tsp. salt (kosher, table or sea)
1/4 cup Prickly Pear juice
1/3 cup Prickly Pear fruit, peeled, seeded and finely diced
1/3 cup dried cherries, roughly chopped
1/3 cup roasted, salted sunflower seeds
Instructions
Preheat oven to 375 degrees F. Line 2 to 3 baking sheets with parchment paper, Silpat liners, or grease. Set aside.
In a large bowl, using a standing or hand-held mixer, cream butter and brown sugar together until light and fluffy. Blend in sour cream, egg, and vanilla until evenly combined.
Add flour, baking soda, and salt to sour cream mixture. Blend until just combined. Stir in Prickly Pear juice and diced fruit, cherries, and sunflower seeds until evenly incorporated. Drop dough onto prepared sheets by the tablespoonful about 2-inches apart. Dough will spread. Bake for 10 minutes, or until edges of cookies are golden brown. Remove to a wire rack to cool. Stored cookies in a tightly sealed container for up to five days.
Find it online: https://gloveboxeats.com/?p=6390