This cookie says Christmas all the way. It's packed full of candied fruits and nuts, chewy yet soft on the inside. It contains four spices and fills the kitchen with a wonderful aroma. The top of the cookies are rolled in cinnamon sugar before baking and then rolled again in powdered sugar after baking which really makes the cookie.
Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup butter, softened
4 oz. cream cheese
3/4 cup granulated sugar
1/2 cup packed light sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups small chopped candied fruitcake mix
1/2 cup pecans (chopped finely, optional, but oh so good)
1/2 cup granulated sugar (for rolling before baking)
1 teaspoon cinnamon (for rolling before baking)
powdered sugar (for rolling cookies in after baking)
Whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
Using stand mixer or electric hand mixer, beat butter, cream cheese, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
Reduce mixer to low and add candied fruit and nuts and mix until combined. Add flour mixture and mix until combined.
I use a small two tablespoon cookie scoop and then roll the tops of each cookie in the cinnamon sugar mixture and place cookies 2 inches apart on prepared baking sheet.
Bake 12 to 14 minutes, or until edges are lightly browned.
Cool on rack for 5 minutes and then roll tops in powder sugar. Cool completely
Makes about 33 cookies.