If you haven't tried hickory nuts, now is a good time to try them in this fruit-filled cookie. Hickory nuts have a rich, buttery flavor.

Fall Fruit Drops with Apple-Cream Cheese Frosting

2/3 cup golden raisins, snipped dried apricots, and/or chopped dates

1/3 cup apple juice or apple cider

1/2 cup butter, softened

2/3 granulated sugar

2/3 firmly packed brown sugar

1 1/2 teaspoons apple pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

2 1/4 cups all-purpose flour

3/4 cup shredded tart green apple

2/3 cup chopped hickory nuts or black walnuts

 

Apple-Cream Cheese Frosting:

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla extract

2 3/4 cups powdered sugar

2 to 3 tablespoons apple juice or apple cider

1. In a small mixing bowl, stir together the raisins, apricots, and/or dates and apple juice or cider. Let stand for 15 minutes. Drain fruit, reserving liquid.
2. In a large mixing bowl, beat the butter with an eclectic mixer on medium to high speed for 30 seconds. Add the sugar, brown sugar, apple pie spice, baking soda and salt; beat until combined. Beat in the egg and the reserve liquid. Stir in flour until just mixed. Fold in the raisin mixture, shredded apple and nuts.
3. Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet.
4. Bake in a 375°F (190°C) oven for 9 to 11 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely. Frost cooled cookies with Apple-Cream Cheese Frosting. Store cookies in an air-tight container in the refrigerator.
5. For Apple-Cream Cheese Frosting: In a medium mixing bowl, combine cream cheese, butter and vanilla. Beat with an electric mixer on medium to high speed until fluffy. Gradually beat in 1 cup of the powdered sugar, beating well. Gradually add remaining powdered sugar and enough apple juice or apple cider to make a frosting of spreading consistency.

Makes about 4 dozen cookies.