Chewy LightFruitcake Cookies

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Even if you are not partial to fruitcake you should try these amazing spicy and chewy cookies; they are delicious! Cut back on some of the dried fruit if you like but even you fruitcake nay-sayers might just be surprised by this one.

1 1/3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1tsp cinnamon

1/2 tsp ground cloves

1/2 tsp freshly grated nutmeg
NOTE: the cinnamon, cloves and nutmeg are optional here. Traditional light fruitcake does not include spices but you may add them if you wish; the cookies are delicious either way.

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract 

1 1/2 cups chopped mixed dried fruit (use whatever you like in whatever combination you like, I've used glace cherries, mixed glace citrus peel, pineapple etc)

1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl sift together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the dried fruit

Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.

Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.