Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped candied fruit
• 1 cup chopped nuts (pecans or walnuts)
• 1 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

Step 1: Prepare the Dough

1. Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
2. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.

Step 2: Combine Dry Ingredients

1. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
2. Add dry ingredients to wet: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Step 3: Fold in the Mix-ins

1. Add fruits and nuts: With a spatula, gently fold in the chopped candied fruit, chopped nuts, and raisins until evenly distributed throughout the dough.

Step 4: Chill the Dough

1. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step helps the flavors meld together and makes the dough easier to handle.

Step 5: Bake the Cookies

1. Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Form dough balls: Using a cookie scoop or tablespoon, scoop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each.
3. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Approximate per cookie, based on 24 cookies)

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 80mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugars: 12g
• Protein: 2g

Frequently Asked Questions (FAQs)

Q1: Can I substitute fresh fruit for candied fruit?
Fresh fruit doesn’t work as well in this recipe, as it releases water, altering the texture of the cookies. For a different flavor, try dried fruit such as dried cranberries or apricots.

Q2: Can I use other types of nuts?
Absolutely! Pecans and walnuts are classic, but almonds or macadamia nuts would work too. Adjust according to your preferences or what you have on hand.

Q3: Are these cookies very sweet?
These cookies have a moderate sweetness balanced by the spices and nutty flavors. Reducing sugar is possible, though the texture may vary slightly.

Q4: How can I make these cookies chewier?
Chilling the dough for at least an hour enhances the chewy texture. Additionally, using brown sugar helps achieve a soft and chewy consistency.

Tips for Making the Best Fruit and Nut Cookies

• Soften butter for easy mixing: Softened butter incorporates better with the sugars, making for a smooth dough. Let it sit at room temperature for about 30 minutes before mixing.
• Chill for flavor and texture: Chilling the dough allows the ingredients to meld together, enhancing flavor and preventing the cookies from spreading too much.
• Mix just until combined: Overmixing the dough can make the cookies tough. Mix until the ingredients are just incorporated, especially after adding the flour.
• Use fresh spices: Freshly ground or high-quality cinnamon and nutmeg will bring out the best flavors in these cookies. It makes a noticeable difference in the taste.
• Experiment with mix-ins: Feel free to add other mix-ins, like chocolate chips, shredded coconut, or different dried fruits. This recipe is versatile and can be adapted to suit your favorite flavors.

Storage Tips

Room Temperature
These cookies can be stored in an airtight container at room temperature for up to 5 days. To maintain freshness, layer parchment paper between the cookies to keep them from sticking together.

Freezing the Dough
If you’d like to freeze the dough for later, scoop it into individual cookie-sized portions, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe container, and they’ll keep for up to 3 months. When ready to bake, simply add an extra 1-2 minutes to the baking time.

Freezing Baked Cookies
Once baked and completely cooled, the cookies can also be frozen in an airtight container. They’ll stay fresh in the freezer for up to 2 months. Let them thaw at room temperature for about 15-20 minutes before enjoying.

Conclusion

These Classic Holiday Fruit and Nut Cookies are packed with flavors that evoke the warmth and joy of the season. With their festive ingredients, subtle spices, and chewy texture, these cookies are a wonderful addition to any holiday dessert spread or cookie exchange. Easy to make and even easier to customize, these cookies are sure to become a new family favorite. So, grab your mixing bowl, bake a batch, and share the holiday cheer with these delightful treats! Enjoy every bite of these heartwarming cookies!