These simple cookies are delicious. When I first made them I used an assortment of dried berries (cherries, blueberries and cranberries) but you can use any dried fruits you like.  The last batch I made had some diced dried apricots that were delicious combined with the cranberries and pecans.

You can also play around with the nuts — use almonds, walnuts or pistachios with different dried fruits. Use the combination that appeals to you!

Ingredients

• 1 1/2 cups butter or margarine, room temperature
• 1 1/2 cups icing sugar
• 2 large eggs
• 2 tsp. vanilla
• 1/4 tsp. salt
• 3 cups all purpose flour
• 1 cup chopped pecans
• 2 cups dried cranberries

Preheat an oven to 350° F.

Using the paddle attachment, cream the butter/margarine and the icing sugar until fluffy.  Add the

eggs one at a time, while mixing on low.  Add the vanilla and salt and mix until combined, scraping down the sides of the bowl a couple of times to make sure it’s all well mixed.

Add the flour and mix on low until just combined.  Add the nuts and fruit and mix until evenly distributed.

I like to use a scoop to evenly portion out the dough — the one I use is equal to 2 Tbsp.  Scoop out all of the dough, roll into a ball then flatten into a circle.  Place the dough onto baking sheets lined with parchment paper and bake for 20-22 minutes, or until the edges just start to brown.  Remove from the oven and let cool.

These will keep, wrapped for a few days on the counter or a few weeks in the freezer.

Makes about 24.

•