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Tango Mango Cookies

8 – 1 oz. cubes of Jack’s Harvest tango with mango (thawed)
1/2 cup butter
1 cup sugar
1 egg
1 tsp. baking soda
1 tbsp. molasses (optional)
1/2 tsp. vanilla
2 cups flour
1/8 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground mace or ginger
1 cup Craisins, chopped
1 cup chopped Macadamia nuts

Preheat oven to 350F.

Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, Tango with Mango and vanilla and molasses (optional).

Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Use the blender to coarsely chop the Craisins and Macadamia nuts, being careful not to overprocess (or just break them up coarsely with a knife, if desired). Stir into the cookie batter using a wooden spoon.

Drop by teaspoonfuls onto greased cookie sheets, flattening with the tines of a fork to make a criss-cross pattern.

Bake 12-15 minutes or until done.

Makes 2-3 dozen cookies, depending on size.

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