Fruitcake Cookies II

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans or almonds
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/4 cup chopped dried apricots
• 1/4 cup golden raisins
• 1/4 cup white chocolate chips
• 1/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 375°F (190°C). Grease 2 baking sheets or line with parchment paper.
2. In a large bowl, cream together the butter and 1 cup of brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
4. Gradually add the dry ingredients to the creamed mixture and mix until just combined. Stir in the walnuts, pecans, cranberries, dates, apricots, and raisins.
5. Drop by heaping tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, or until golden brown.
6. In a small bowl, combine the brown sugar, flour, and melted butter. Mix until crumbly.
7. Remove the cookies from the oven and sprinkle with the crumbly topping. Bake for an additional 5 minutes.
8. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Fruitcake cookies are a great way to use up leftover fruits and nuts.
• Fruitcake cookies make an excellent gift for the holidays.
• You can also add other dried fruits and nuts to the recipe for a more varied flavor.