Loaded butter cookies with chocolate, fruit , and nuts
Makes about 14 3- to 3 1/2-inch cookies
| 2 | cups flour |
| 1/8 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | cup (2 sticks) unsalted butter, softened |
| 1 | cup sugar |
| 2 | teaspoons vanilla extract |
| 10 | ounces bittersweet chocolate, chopped into chunks |
| 3 | ounces white chocolate, chopped into chunks |
| 2/3 | cup tart dried cherries or dried cranberries |
| 2/3 | cup cashew pieces |
| 2/3 | cup skinless whole roasted peanuts |
2. Sift the flour, baking powder, and salt onto a sheet of waxed paper.
3. In an electric mixer, cream the butter at medium speed for 2 minutes. Add the sugar in two additions, beating for 1 minute after each portion. Blend in the vanilla.
4. On low speed, beat in the flour in two additions, beating just until it is absorbed. Scrape down the sides of the bowl often.
5. Remove the bowl from the mixer stand. With a wooden spoon, blend in the bittersweet and white chocolates, cherries or cranberries, cashews, and peanuts.
6. Place rounded 1/3-cup mounds of dough on the baking sheets, spacing the mounds about 3 1/2 inches apart. Keep the edges rough rather than making them smooth, but gently level any high spots. Make no more than 8 mounds of dough on each sheet.
7. Bake the cookies for 14 minutes or until set. The edges will be golden. Let the cookies sit on the sheets for 1 minute, then slip them, still on the parchment paper, onto wire racks. Cool completely.
Note: The cookies will keep for 3 days in an airtight tin, but are at their best on baking day. Lisa Yockelson 
