These are inspired by cookies from Jairzinho who lives in London, and who makes the yummiest soft cookies. Not being in London, or even near, here was our effort to make a version of cookies that taste like holidays. I used dried fruit, some leftover from Christmas past, in a basic cookie batter. Try your own mixture of leftover dried fruit, chopped fine.
Dried fruit and nut mix (combined weight 20-24 ounces or 625 gm)
You can vary the amount of each fruit, but aim for a combined weight of about 22 ounces.
Dried figs (from Italy), 6 ounces
Dried apricots, 6 ounces
Dates, 4 ounces
Pecans, 6 ounces, chopped
Golden raisins, handful, chopped
Rum, 2 tablespoons
Ginger, sliver, finely chopped
Chocolate chips, half cup
Cookie mix:
Butter, 6 ounces
Brown sugar, 1 cup
Egg, large
Flour, 2 cups
Salt, half teaspoon
Chop fruits finely and steep in rum at room temperature, overnight or a couple hours.
Heat oven to 350F or 180C.
In a bowl or glass pot, warm butter to melt and add sugar.
Mix well with a big spoon, cool and beat in the egg.
(I use the same spoon to mix in everything.)
Stir in flour and salt.
Add fruits and nuts all at once. Stir well to mix.
Add chocolate chips.
This fairly stiff cookie mix can be dropped by heaping tablespoons on an ungreased cookie sheet. This recipe made 24 cookies.
Bake about 20 minutes. Use a spatula to lift cookies off just after you take them from the oven.
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| These cookies are great with a cup of tea: earl grey or chai! |
Dried fruit and nut mix (combined weight 20-24 ounces or 625 gm)
You can vary the amount of each fruit, but aim for a combined weight of about 22 ounces.
Dried figs (from Italy), 6 ounces
Dried apricots, 6 ounces
Dates, 4 ounces
Pecans, 6 ounces, chopped
Golden raisins, handful, chopped
Rum, 2 tablespoons
Ginger, sliver, finely chopped
Chocolate chips, half cup
Cookie mix:
Butter, 6 ounces
Brown sugar, 1 cup
Egg, large
Flour, 2 cups
Salt, half teaspoon
Chop fruits finely and steep in rum at room temperature, overnight or a couple hours.
Heat oven to 350F or 180C.
In a bowl or glass pot, warm butter to melt and add sugar.
Mix well with a big spoon, cool and beat in the egg.
(I use the same spoon to mix in everything.)
Stir in flour and salt.
Add fruits and nuts all at once. Stir well to mix.
Add chocolate chips.
This fairly stiff cookie mix can be dropped by heaping tablespoons on an ungreased cookie sheet. This recipe made 24 cookies.
Bake about 20 minutes. Use a spatula to lift cookies off just after you take them from the oven.
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