Fall Fruit Drops with Apple-Cream Cheese Frosting
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.
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
- For Cookies: 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.
- 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.
- Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet.
- 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.
- 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 4 dozen cookies.