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Harvest Mix-Ups

 
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Harvest Moon
Samuel Palmer
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La Belle Cuisine

Harvest Mix-Ups
Chocolatier November 1995

Yield: Approx. 5 dozen cookies

1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 large eggs, at room temperature
12 ounces (about 2 cups) unsalted mixed
nuts, chopped and lightly toasted
8 ounces (about 2 cups) mixed dried fruit, chopped
8 ounces semisweet chocolate, coarsely chopped
6 ounces white chocolate, coarsely chopped
1/2 cup raisins
1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 350 degrees F.
In a medium bowl, stir together the flours, baking powder and salt.
In a large bowl, using a hand-held electric mixer set at medium speed,
beat the butter for 30 seconds, until creamy. beat in the sugars and
continue beating for about 1 minute, or until well combined. One at
a time, beat in the eggs, beating well after each addition. Beat in
the vanilla.
On low speed, gradually beat in the flour mixture just until combined.
Using a wooden spoon, stir in the nuts, dried fruit, chocolates and raisins. Drop heaping teaspoonfuls of the dough onto a baking sheet, leaving 2
inches between the cookies. Bake the cookies for 12 to 13 minutes, or
until lightly browned. Cool the cookies on the baking sheet set on a wire
rack for 1 minute. Using a metal spatula, transfer the cookies to a wire
rack and cool completely. Store the cookies in an airtight container at
cool room temperature for up to 5 days.

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