This recipe is an improved version of my old Fruity Nutty Scones. In this recipe I use whole spelt flour instead of the regular white wheat flour, which I used in the old version. I find that whole spelt flour gives the cookies a nice rich flavor and texture as well as a rustic look with its dark brown color. I don’t use sugar in this recipe since the dry fruits add a lot of sweetness and I also love the contrast between the unsweetened dough and the sweetness of the fruits. You can freeze the cookies to keep them fresh for a long time. If you wish, you can prepare the dough in advance and refrigerate/freeze it until you are ready to have fresh baked cookies. In this case, create a roll out of the dough before you place it in the refrigerator/freezer. When you are ready to bake the cookies simply slice the roll in to ½” thick pieces.
Prep time: 20 minutes
Baking time: 15-17 minutesYields: 26 cookies
2 cups whole spelt flour + ¼ cup for dusting
2 butter sticks (total -8oz/226gr) – room temperature
2 cups chopped walnuts
1 cup dried blueberries
1 cup dried cranberries
1 tsp vanilla extract
¼ tsp salt
Preheat oven to 350F/180C
Use a standing mixer to mix eggs, butter and vanilla extract in a standing mixer for about 30 seconds.
Add flour and salt and mix until receiving soft dough.
Add dry fruits and nuts and mix for about 30 seconds.
Remove dough from mixer and placed on a flour dusted surface.
Dust dough with flour.
Use a roller and flatten the dough to a ½” thick layer.
Use a knife or a cookie cutter to create the size and shape that you desire - I used a round 2” diameter cutter.
Place cookies on a flat baking pan and bake for 15-17 minutes.
Store in an airtight container when cool.