*makes about 6 dozen 2 1/4-inch cookies*
2 cups diced mixed dried fruit, such as apricots, raisins, and figs, plumped
1 cup coarsely broken walnuts
1/2 cup Grand Marnier (or other orange liqueur)
2 1/2 cups all-purpose flour, spooned in and leveled
1 1/2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp salt
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, slightly firm
2 tsp grated navel orange zest
1 cup lightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/3 cup light unsulfured molasses
1 tsp pure vanilla extract
1/4 cup sour cream
1) Combine the plumped dried fruits and walnuts in a medium bowl. Pour in the Grand Marnier and stir to coat the fruit and nuts. Set aside to macerate for at least 30 minutes.
2) Strain together the flour, cinnamon, baking powder, salt, nutmeg, allspice, and baking soda. Set aside.
3) In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and orange zest on medium-low speed until creamy and lightened in color, about 2 minutes. Add the brown sugar, 1/2 cup at a time, then the granulated sugar and beat for 2 to 3 minutes. Blend in the eggs, 1 at a time, mixing to combine. Scrape down the side of the bowl as needed. Add the molasses and the vanilla extract and mix for 1 minute longer.
4) Reduce the mixer speed to low, then add the dry ingredients alternately with the sour cream, three parts flour to two parts sour cream, blending just until combined.
5) Drain the fruit and nut mixture, blot dry on paper towels, and using a rubber spatula, fold into the batter. Cover and chill for 1 hour.
6) Position the shelves in the upper and lower thirds of the oven. Heat oven to 375F. Line the jelly roll pans with baking parchment.
7) Drop by rounded teaspoons onto the baking sheets, placing the mounds about 2 inches apart. Bake for 11 to 13 minutes, or until golden brown, rotating the pans top to bottom and front to back toward the end of the baking time. Let stand for 2 or 3 minutes before loosening with a thin metal spatula. Transfer to cooling racks.
Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter