
INGREDIENTS
- 1/2 cup (1 stick) butter room, temperature
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1 cup raisins
- 1 cup chopped dates
- 1 cup coarsely chopped pecans
PREPARATION
- Preheat oven to 425˚F. Cream together butter and brown sugar, then add eggs one at a time, mixing between each one. Add in vanilla and mix again.
- In a separate bowl combine flour, baking soda, salt, cinnamon, allspice, nutmeg, and cardamom. Slowly add dry ingredients to wet, mixing as you do. Fold in fruit and nuts.
- Drop by tablespoonfuls onto lined baking sheets. Make sure cookies are 2″ apart. Bake for 10-12 minutes or until edges are set. Do not over-bake. Allow to cool on cookie sheets before transferring to wire rack to cool completely before serving.