Recipe of the Month: Fruit & Nut Cookies
Carole recently met with some new clients to discuss listing their home in Dunrobin Heights (coming soon!). She was lucky enough to be treated to not only great company but “the best cookies she’s ever had in her whole life”. We’ve got the recipe for you here:
Assemble/ chop as necessary about 6 cups of the following (or your choice). This can be done the day ahead.
– red and green cherries (I cut the big ones in half)
– mixed peel and/or citron
– dried apricots (chopped)
– nuts: Brazil (chopped), pecan, slivered almonds (easier on the teeth than uncut ones). I use pecans when Brazil nuts are out of season, as they are now.
I also add 1/4 to 1/2 cup candied stem ginger (comes with liquid) and/or dried candied ginger, chopped finely
It helps to mix these well before adding to the cookie dough.
Preheat oven to 375 degrees.
In a big bowl, cream 1 cup softened butter with 1.5 cups white sugar. Add 2 eggs, beating between each, and 1 teaspoon vanilla.
Add 2.5 cups all-purpose flour, 1 teaspoon (or more) cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda.
Mix well, then add the fruit/nut mix.
Integrate the bits well so that they’re distributed fairly evenly in the dough — the dough is hard to turn, but keep going!
Drop tablespoons (or heaping teaspoons if you prefer smaller) onto cookies sheets, either greased or covered with parchment paper.
Cook about 8 to 10 minutes. Leave on sheet for a couple of minutes as they will settle and stay together better when moving to racks to completely cool.
These freeze very well. I find it’s best to freeze them once they cool completely.
I put them in small baggies (for portion control, LOL) and then in larger freezer bags.