Pecan Candied Jewels

 

1/4

cup unsalted butter, softened

1/2

cup packed brown sugar

2

tablespoons granulated sugar

2

eggs

1/4

cup apple juice

1 1/2

cups Gold Medal® all-purpose flour

1 1/4

teaspoons baking soda

1/2

teaspoon ground cloves

1/8

teaspoon ground nutmeg

1/8

teaspoon ground cinnamon

2

cups chopped pecans (8 oz)

1 1/2

cups chopped pitted dates (8 oz)

1/2

cup finely chopped candied cherries (4 oz)

1/2

cup finely chopped candied pineapple (4 oz)

2/3

cup finely chopped dried apricots (4 oz)

2

tablespoons water

2

tablespoons packed brown sugar

2

tablespoons orange juice

1

tablespoon corn syrup

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• 2 In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
• 3 On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
• 4 Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• 5 In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.