Include in Print View:

Pineapple-Raisin Jumble

Pineapple-Raisin Jumble recipe image
These Pineapple-Raisin Jumbles are a delightful, old-fashioned dessert that combines the bright acidity of crushed pineapple with the sweet chew of raisins and the crunch of toasted almonds. The dough comes together quickly, creating a soft, cake-like cookie that holds its shape while remaining tender. The addition of orange zest lifts the tropical flavors, making each bite refreshing and aromatic. Perfect for holiday cookie exchanges, potlucks, or simply enjoying with a cup of coffee in the afternoon, these cookies are a crowd-pleaser. They offer a nostalgic taste of home baking, using simple pantry staples to create a sophisticated flavor profile. Bake them fresh for the best texture, or store them properly to keep them soft for days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 200.0
Description
These Pineapple-Raisin Jumbles are a delightful, old-fashioned dessert that combines the bright acidity of crushed pineapple with the sweet chew of raisins and the crunch of toasted almonds. The dough comes together quickly, creating a soft, cake-like cookie that holds its shape while remaining tender. The addition of orange zest lifts the tropical flavors, making each bite refreshing and aromatic. Perfect for holiday cookie exchanges, potlucks, or simply enjoying with a cup of coffee in the afternoon, these cookies are a crowd-pleaser. They offer a nostalgic taste of home baking, using simple pantry staples to create a sophisticated flavor profile. Bake them fresh for the best texture, or store them properly to keep them soft for days.
Ingredients
  • 2 can DOLE Crushed Pineapple in
  • 1/2 cup Margarine, softened
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla extract
  • 1 cup All-purpose flour
  • 4 teaspoons Grated DOLE Orange peel
  • 1 cup DOLE Blanched Slivered Almonds, toasted
  • 1 cup DOLE Raisins
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Drain pineapple well, pressing out excess liquid with the back of a spoon. Reserve the juice for another use.
  3. 3
    In a large bowl, beat margarine and sugar together until light and fluffy.
  4. 4
    Stir in the drained pineapple and vanilla extract.
  5. 5
    Beat in the flour and orange peel until just combined.
  6. 6
    Fold in the toasted almonds and raisins.
  7. 7
    Drop batter by heaping tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets.
  8. 8
    Bake for 20-22 minutes, or until cookies are firm to the touch.
  9. 9
    Allow cookies to cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 200.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 52.0g18%
Dietary Fiber 5.6g23%
Sugars 40.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toasting the almonds before adding them to the dough enhances their flavor and adds a nice crunch.

For a vegan version, ensure your margarine is plant-based and free from dairy derivatives.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

The reserved pineapple juice makes a refreshing drink when mixed with soda or water.

If the dough feels too sticky, chill it in the refrigerator for 15 minutes before dropping onto baking sheets.

Keywords: pineapple, raisins, cookies, jumbles, almonds, orange zest, baking, dessert, tropical, chewy, sweet, vegan, easy, holiday, potluck, old-fashioned, fruit, snack, treat
Read it online: https://www.chefs-mate.com/recipe/pineapple-raisin-jumble/