Oatmeal Aronia Cookies

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Oatmeal Aronia Cookies
Cookie recipe from Jeff Warren, Berryview Orchard, Mt. Morris. IL
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Course Dessert
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Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Spray or use your margarine wrappers to grease 2 baking sheets.
  2. Stir the flour, baking soda and salt together in a small bowl. Set aside.
  3. In a bowl of a stand mixer w/paddle or hand mixer, cream margarine, sugars until smooth.
  4. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla.
  5. Important: Mix on low and add dry ingredients only until incorporated. Over beating will make flat cookies.
  6. Using a wooden spoon, stir in the oats, then pecans and coconut.
  7. Add frozen aronia and fold quickly. This will keep the cookies from turning purple.
  8. Spoon uniform 1 1/2" balls on baking sheet with 2" spacing.
  9. Bake for 6 to 9 minutes. Remove when edges begin to turn. Cookie will continue to bake while cooling. After 5 minutes on baking sheet, remove to wire cooling rack.
Recipe Notes

Enjoy!

Apple/Aronia Crisp

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Apple/Aronia Crisp
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Instructions
  1. Topping: Cut in butter until crumbly, add flour, brown sugar and rolled oats. Mix.
  2. In a 9" square baking pan, dump 4 cups apples mixed with 1 cup sugar, 1 tsp vanilla and one tsp cinnamon (more to taste). Add one cup thawed Aronia berries. Carefully fold together.
  3. Sprinkle topping evenly over apple/Aronia mixture.
  4. Bake at 350 degrees 60-70 minutes or until apples are tender. Put cookie sheet under to make cleanup easier.
  5. Best served warmed.
Recipe Notes

by Mary Mathiasen