Fruitcake Cookies

Fruitcake Cookies
  • 2 tbsp diced dried apricots
  • 2 tbsp diced figs
  • 2 tbsp diced dried cranberries
  • 2 tbsp dried blueberries
  • 6 tbsp apple juice (or brandy)
  • 2 c all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 4 tbsp butter, melted and cooled
  • 2 eggs, room temperature
  • 4 tsp vanilla extract
  • ¾ c brown sugar

In a small bowl, combine the apricots, figs, cranberries, blueberries, and apple juice. Cover with plastic wrap, and chill for 4-6 hours, or up to 24. Once the fruit has absorbed most of the liquid, drain the juice and lay the dried fruit on a paper towel, blotting off any excess.

In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the brown sugar, breaking up any clumps. Add the flour mixture, stirring just until incorporated. Fold in the dried fruit. Chill the cookie dough for at least 30 minutes.

Preheat the oven to 350°F, and line two baking sheets with parchment paper.

Divide the cookie dough into 24 balls. Place on the prepare sheets, and flatten each to about ¾” thick. Bake at 350°F for 11-13 minutes. Cool the cookies on the pan for 10 minutes to complete the cooking process before removing to wire racks to cool.

NOTE: Feel free to use whatever dried fruit you prefer or have in your pantry – pineapple, raisins, etc. You can also add nuts for even more flavor and crunch.