The fruit listed in the ingredients is a suggestion. Customize these cookies however desired, to not exceed 2 1/2 cups. The result is a crisp, chewy cookie packed with fruit and nuts (but not too packed). Be sure to include the almond extract; that small amount adds some major oomph. Makes 40 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: cookies, holiday
Author: Beth Cato
1/4cupdried apricots finely chopped
1/4cupdried dates finely chopped
1cupcandied cherries coarsely chopped
1cupwalnuts and/or pecans, coarsely chopped
2 1/2cupsall-purpose flour
1/4cupunsalted butter 1/2 stick, softened
1/2cupbrown sugar packed
2eggs room temperature
Preheat oven at 350-degrees. Line baking sheet with parchment.
Combine fruit and nuts with 1 cup of flour, coating everything. This will prevent the fruit from sinking as the cookies bake.
Cream together the butter, shortening, and sugars. Add the eggs with the vanilla and almond extract. Stir in the remaining flour with the baking soda and salt.
Stir in the fruit/nut/flour mixture until just combined.
Drop dough by tablespoons onto the prepared baking sheet. Bake for 10 to 12 minutes.