Dried Fruit and Nut Cookies
These buttery cookies combine chewy dried fruit with crisp pieces of walnut and almond. The dough is simple, but a short chill helps the cookies spread evenly. Choose small fruit pieces and keep the total add-ins consistent when making substitutions.
- Prep
- 20 min
- Cook
- 12–15 min
- Yield
- 18 cookies
- Notes
- 30 min chilling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Soft unsalted butter | 125 g | |
| Light brown sugar | 120 g | |
| Large egg | 1 | |
| Vanilla extract | 1 tsp | |
| Plain flour | 180 g | |
| Baking powder; salt | ½ tsp; ¼ tsp | |
| Ground cinnamon | ½ tsp | View product |
| Walnuts, chopped | 40 g | View product |
| Almonds, chopped | 30 g | View product |
| Dried cranberries | 50 g | View product |
| Dried apricots, finely chopped | 30 g | View product |
| Optional swap: seedless yellow raisins | up to 80 g instead of the fruit | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Walnut without Shell
In stock
Raw Almond
In stock
Dried Cranberry
In stock
Dried Apricots
In stock
Dried Yellow Raisin
In stock
Method
Mix the base
Beat butter and sugar until creamy. Beat in egg and vanilla, scraping the bowl so no buttery patches remain.
Add the dry ingredients
Mix flour, baking powder, salt and cinnamon separately. Fold into the butter mixture just until the flour disappears, then fold in nuts and fruit.
Chill and portion
Refrigerate the dough for 30 minutes. Heat the oven to 175°C conventional or 155°C fan. Divide into 18 portions, place on lined trays with 5 cm gaps and flatten slightly.
Bake in batches
Bake for 12–15 minutes, until the edges are golden and the centres look set but still soft. Let stand on the tray for 10 minutes before moving to a rack.
Cool before storing
Allow the cookies to cool completely. Store in an airtight container, separating layers with baking paper if needed.
Helpful tips
- Chop apricots finely so sticky large pieces do not pull the cookies apart.
- Keep total fruit at 80 g and nuts at 70 g when swapping varieties.
- If raisins are used, check that they are seedless; remove any stems.
FAQs
Why did the cookies spread too far?
Very warm butter, unchilled dough or a hot baking tray can cause excess spreading. Chill the dough and use cool trays.
Can I freeze the dough?
Freeze portioned dough on a tray, then pack airtight. Bake from frozen, allowing a little extra time and checking the edges.
Ready to serve
Serve once cooled for the contrast between the chewy fruit and crunchy nuts. A small batch of dough can be frozen for another day.