These are one of the chewiest cookies I make, and the combination of different dried fruits makes them pretty as well as delicious. Tossing the dried fruit with flour keeps it from sticking together too.
Yield: 2 to 3 dozen
Active time: 20 minutes
Start to finish: 35 minutes
1/2 pound pecans
1/4 pound dried apricots, chopped
1/4 pound dried figs, stemmed and chopped
1/4 pound candied pineapple, chopped
11/4 cups all-purpose flour, divided
1/2 cup (8 tablespoons) soy margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup silken tofu
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Place pecans on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Remove the pan from the oven, and coarsely chop nuts in a food processor fitted with a steel blade, using on-and-off pulsing, or by hand. Increase the oven temperature to 375°F.
2. Combine nuts, dried apricots, figs, and candied pineapple in a mixing bowl. Toss with 1/2 cup four, and mix well so that pieces separate.
3. Combine margarine, granulated sugar, and brown sugar in a large mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add tofu, vanilla, baking soda, cinnamon, and salt, and beat for 1 minute. Reduce the speed to low and add remaining flour until just blended in. Stir in nut and dried fruit mixture.
4. Drop batter by tablespoons onto the baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until edges are brown. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variation:
Substitute ground ginger for cinnamon, and add 1/4 cup finely chopped crystallized ginger to the dough.