Fruit Delight Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.

   Ca. 5 min.

2. 2

   In a large bowl, combine the chopped dates, candied cherries, candied pineapple, and chopped pecans.

   Ca. 3 min.

   Kokkens note: Chopping the fruit and nuts to a similar size helps ensure an even distribution in every cookie.

3. 3

   Add the smaller portion of all-purpose flour to the fruit and nut mixture, tossing to coat everything thoroughly. Set this bowl aside.

   Ca. 2 min.

   Kokkens note: Coating the fruit in flour prevents it from sinking to the bottom of the cookies during baking.

4. 4

   In a separate medium bowl, whisk together the larger portion of all-purpose flour, baking soda, salt, and ground cinnamon.

   Ca. 2 min.

5. 5

   In another large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.

   Ca. 3 min.

   Kokkens note: Make sure your butter is at room temperature for the best creaming results.

6. 6

   Add the egg to the butter mixture and beat until it is fully incorporated, scraping down the sides of the bowl as needed.

   Ca. 1 min.

7. 7

   Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing only until a dough forms and no dry streaks remain.

   Ca. 2 min.

   Kokkens note: Avoid overmixing the dough to keep the cookies tender.

8. 8

   Using a spatula, fold the flour-coated fruit and nut mixture into the cookie dough until it is evenly distributed.

   Ca. 2 min.

9. 9

   Drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

   Ca. 3 min.

   Kokkens note: A cookie scoop can help make uniformly sized cookies.

10. 10

    Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.

    Ca. 12 min.

11. 11

    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 5 min.

    Kokkens note: This brief cooling period on the pan helps the cookies set up so they don't fall apart when moved.