Ingredients:

  • 1 cup (2 sticks) (227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (75g) chopped dried apricots
  • ½ cup (75g) raisins or sultanas
  • ½ cup (75g) chopped fresh apple or pear
  • ¼ cup (30g) chopped walnuts or pecans (optional)
  • 1 Tablespoon (15ml) lemon juice

Instructions:

  1. Combine dried and fresh fruits with lemon juice. Set aside to macerate.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the fruit mixture (and nuts, if using) until evenly distributed throughout the dough.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 12-15 minutes, or until the edges are golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.