Fruit Basket Cookies
Fruit basket cookies packed with candied cherries, dates, dried apricots, golden raisins, pecans, and walnuts in a brown sugar butter dough. A chewy, fruited holiday cookie.
YIELD
1 dozenPREP
10 minCOOK
20 minREADY
30 minThese fruit-studded cookies are loaded with candied cherries, dates, dried apricots, and golden raisins, all finely chopped and folded into a brown sugar butter dough with pecans and walnuts. They’re dense, chewy, and packed with fruit in every bite.
Processing the dried fruit in two batches with a tablespoon of flour keeps it from turning into a sticky paste in the food processor. The flour absorbs surface moisture and lets the blade chop cleanly. You want finely chopped pieces, not a puree.
The dough benefits from a brief chill before shaping. All that fruit adds moisture, and cold dough is much easier to roll into neat one-inch balls. Flattening them gently with a fork gives each cookie a classic crinkled top and ensures they bake evenly instead of staying round and doughy in the center.
Kitchen Tips
- Use room-temperature butter so it creams smoothly with the brown sugar
- Chop the nuts finely so they distribute evenly through the thick dough
- Watch closely after 15 minutes. These cookies go from golden to overbaked fast because of all the sugar in the dried fruit
- Store in an airtight container. The fruit keeps them moist for days
Variations
- Swap dried cranberries for the raisins for a tart, festive twist
- Add a teaspoon of cinnamon or pumpkin pie spice to the dough for a warmly spiced version
- Roll the balls in coarse sugar before flattening for a sparkly, crunchy exterior
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease baking sheets. Combine cherries, dates, apricots, and raisins in small bowl.
Transfer half of mixture to food processor.
Add 1 tablespoon flour and chop finely, using on/off pulses.
Turn into bowl; repeat with remaining mixture. Cream butter and sugar in large bowl.
Beat in egg. Stir in orange juice and lemon extract.
Sift baking soda, cream of tartar, salt and remaining flour over egg mixture; blend in well.
Stir in chopped nuts and fruit. Chill dough slightly.
Shape into 1-inch balls.
Transfer to prepared baking sheets and press gently with fork to flatten.
Bake until golden, about 18 to 20 minutes.
Cool on wire racks.
Store in airtight containers.
Comments



