Delicious and festive Pioneer Woman Fruitcake Cookies that combine mixed dried fruits and nuts for a delightful treat.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups mixed dried fruit (such as raisins, cranberries, and chopped dates)
1 cup chopped nuts (such as walnuts or pecans)
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup white chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine the mixed dried fruit and chopped nuts. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the dried fruit and nut mixture, and if desired, the white chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For a spicier flavor, add 1/4 teaspoon of ground ginger or allspice to the dry ingredients.
Substitute the mixed dried fruit with your favorite combination of dried fruits, such as apricots, cherries, or figs, for a personalized touch.