These simple cookies are delicious. When I first made them I used an assortment of dried berries (cherries, blueberries and cranberries) but you can use any dried fruits you like. The last batch I made had some diced dried apricots that were delicious combined with the cranberries and pecans.
You can also play around with the nuts — use almonds, walnuts or pistachios with different dried fruits. Use the combination that appeals to you!
- 1 1/2 cups butter or margarine, room temperature
- 1 1/2 cups icing sugar
- 2 large eggs
- 2 tsp. vanilla
- 1/4 tsp. salt
- 3 cups all purpose flour
- 1 cup chopped pecans
- 2 cups dried cranberries
Preheat an oven to 350° F.
Using the paddle attachment, cream the butter/margarine and the icing sugar until fluffy. Add the
eggs one at a time, while mixing on low. Add the vanilla and salt and mix until combined, scraping down the sides of the bowl a couple of times to make sure it’s all well mixed.
Add the flour and mix on low until just combined. Add the nuts and fruit and mix until evenly distributed.
I like to use a scoop to evenly portion out the dough — the one I use is equal to 2 Tbsp. Scoop out all of the dough, roll into a ball then flatten into a circle. Place the dough onto baking sheets lined with parchment paper and bake for 20-22 minutes, or until the edges just start to brown. Remove from the oven and let cool.
These will keep, wrapped for a few days on the counter or a few weeks in the freezer.
Makes about 24.