Rich Fruit Cookies
|Butter||4 Ounce, softened (8 Tablespoon)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Finely chopped dried apricots/Finely chopped dried figs||1⁄2 Cup (8 tbs)|
Beat the butter in a large bowl until it is light and creamy.
Add the sugar and continue beating until the mixture is fluffy.
Beat in the egg and vanilla.
Sift together the flour, baking powder and salt and fold into the creamed mixture.
Mix well and stir in the fruit.
Shape the dough into a cylinder about 12 inches long.
Wrap in transparent wrap and chill for several hours or overnight.
Heat the oven to 375 degrees.
Using a sharp, heavy knife, cut the dough into 1/4-inch-thick slices.
Set them about 2 inches apart on unbuttered baking sheets and bake for 10 to 12 minutes, until lightly browned.
Cool the cookies on wire racks.