Make these cookies up to a week in advance, since they freeze well. Dried fruits are available in most supermarkets and health food stores.
2/3 cup packed brown sugar
1/3 cup butter, softened
1/4 cup light-colored corn syrup
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup flaked sweetened coconut
How to Make It
Preheat oven to 350°.
Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, orange juice, vanilla, and egg; beat until well combined (about 2 minutes).
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice). Add flour mixture to butter mixture; stir just until combined. Add blueberries, cranberries, cherries, and coconut; stir gently.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12 minutes or until golden. Cool on pan 1 minute. Remove cookies from pan, and cool on wire racks.
Gave these a bit more body by using just 1 cup regular flour, then 1/4 cup whole wheat flour & 1/4 cup oats. I also cut the brown sugar to 1/2 cup and used only 1/4 cup butter--oh, and doubled the allspice. I also baked them 14 minutes. They are crispy on the outside and tender and flavorful inside.