Chunky Fruitcake Cookies

Although fruitcake gets a bad rap, everyone loves these fruitcake cookes, jam packed with fruits and nuts in a light, golden cookie.

Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 cup pitted dates, chopped
• 1 cup dried apricots, chopped
• 1 cup candied pineapple, chopped
• 1 cup candied cherries, quartered
• 1/2 cup toasted almonds, chopped
• 1/2 cup toasted pecans, chopped

Directions:

Preheat oven to 375 degrees and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl cream butter and sugars, blend in eggs until mixture is creamy. Fold in flour mixture, fruit and nuts until well combined. Drop by level tablespoons on prepared baking sheets and bake for 10-12 minutes or until golden. Remove to racks to cool.

Number of Servings: 8 dozen

Notes from the Cook: These cookies keep well and make a colorful addition to the cookie platter.