Ingredients with Measurements:
- 1 package of sugar cookie mix
- 1/2 cup of butter, softened
- 1 egg
- 1/4 cup of all-purpose flour
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1 cup of strawberries, sliced
- 1 cup of blueberries
- 1 cup of kiwi, peeled and sliced
- 1 cup of mandarin oranges, drained
- 1/2 cup of pineapple chunks, drained
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large mixing bowl
- Serving bowl
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the sugar cookie mix, softened butter, egg, all-purpose flour, granulated sugar, brown sugar, vanilla extract, and salt. Mix until well combined.
3. Line a baking sheet with parchment paper. Drop spoonfuls of the cookie dough onto the baking sheet, leaving space in between each cookie. Bake for 10-12 minutes or until golden brown. Let cool.
4. In a large mixing bowl, combine the sliced strawberries, blueberries, kiwi, mandarin oranges, and pineapple chunks. Mix well.
5. Break the cooled sugar cookies into bite-sized pieces and add them to the fruit mixture. Gently toss to combine.
6. Transfer the sugar cookie fruit salad to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 342
- Fat: 16g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
Substitutions for ingredients:
- Instead of sugar cookie mix, you can use homemade sugar cookie dough.
- You can substitute the fruit with your favorite fruits or whatever is in season.
Variations:
- You can add whipped cream or vanilla yogurt to the sugar cookie fruit salad for a creamier texture.
- You can add chopped nuts or coconut flakes for extra crunch.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Let the sugar cookies cool completely before breaking them into pieces.
- Chill the sugar cookie fruit salad before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This recipe is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the sugar cookie fruit salad in a clear glass bowl to show off the colorful fruit and cookie pieces.
Garnishes:
- You can garnish the sugar cookie fruit salad with fresh mint leaves or additional fruit slices.
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve the sugar cookie fruit salad with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the sugar cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
Food safety advice:
- Make sure to wash all fruits thoroughly before slicing and adding them to the salad.
Food history:
- Sugar cookies have been a popular dessert in the United States since the 1700s.
Flavor profiles:
- This sugar cookie fruit salad is sweet, fruity, and slightly crunchy.
Serving suggestions:
- Serve the sugar cookie fruit salad as a refreshing dessert or as a side dish for a summer barbecue.
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