Fruit Basket Cookies

12 Candied cherries

4 oz Dates; pitted

2 oz Dried apricots

1/4 c Golden raisins

1 1/2 c All-purpose flour; sifted

1/2 c Butter; room temp

3/4 c Brown sugar, packed

1 lg Egg

1 tb Fresh orange juice

1/2 ts Lemon extract

1/2 ts Baking soda

1/2 ts Cream of tartar

1/4 ts Salt

1/2 c Pecans; finely chop

1/4 c Walnuts; finely chop

Recipe by: Jo Merrill Preheat oven to 350 degrees. Grease baking sheets. Combine cherries, dates, apricots, and raisins in small bowl. Transfer half of mixture to food processor. Add 1 tablespoon flour and chop finely, using on/off pulses. Turn into bowl; repeat with remaining mixture. Cream butter and sugar in large bowl. Beat in egg. Stir inorange juice and lemon extract. Sift baking soda, cream of tartar, salt and remaining flour over egg mixture; blend in well. Stir in chopped nuts and fruit. Chill dough slightly. Shape into 1-inch balls. Transfer to prepared baking sheets and press gently with fork to flatten. Bake until golden, about 18-20 minutes. Cool on wire racks. Store in airtight containers.
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