Fruitcake Cookies

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a medium bowl, combine the chopped dried fruits, nuts, orange zest, cinnamon, nutmeg, and allspice. Toss the mixture to ensure the fruits and nuts are evenly coated with the spices.

3. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.

4. Add the egg and vanilla extract to the butter-sugar mixture, mixing well to combine.

5. In a small bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough might be slightly sticky, but that's normal.

7. Fold the fruit and nut mixture into the dough until well distributed.

8. Using a cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

9. Flatten each ball slightly with the back of a fork or your fingers to shape them into cookies.

10. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

11. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Once cooled, dust the fruitcake cookies with powdered sugar for a festive, snowy finish.

13. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.