Ingredients
Method
- In a large mixing bowl, cream the butter, shortening, white sugar, and brown sugar until creamy and well combined.
- Add the egg, vanilla extract, and browning. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Add the ground soaked fruits and mix until evenly distributed.
- Cover the dough and refrigerate for approximately 2 hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use two level cookie scoops for each cookie. Roll into balls and flatten evenly to approximately ¼ inch thick. Leave space between cookies.
- Bake for approximately 18 minutes, until the edges are set and the centers are cooked through.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition
Notes
- Use smooth, ground-up fruits for the best texture.
- Chill the dough before shaping.
- Keep the cookies evenly sized and flattened so they bake consistently.
- The edges become crunchier as the cookies cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Recipe Printed From ThisBagoGirl.com
