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Prep 1hr10min
Total1hr20min
Servings42
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Ingredients
Cookies
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)
Glaze
2
tablespoons water
2
tablespoons packed brown sugar
2
tablespoons orange juice
1
tablespoon corn syrup
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Steps
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.
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