Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures even browning and easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl using an electric mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. This incorporates air for a tender texture.
- Add the egg and vanilla extract to the butter mixture. Beat on low speed just until combined. Do not overmix here.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just no streaks of flour remain. The dough should be soft but manageable.
- In a small bowl, toss the well-drained fruit cocktail with cornstarch and brown sugar until coated evenly. The cornstarch helps thicken the juices as they release during baking.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each ball slightly with your palm.
- Press a generous spoonful of the fruit mixture into the center of each cookie, leaving a small border of dough exposed around the edges. This prevents leakage and creates a nice visual contrast.
- Brush the tops lightly with melted butter. This promotes browning and adds a subtle richness.
- Bake for 12-14 minutes, or until the edges are golden brown. The centers may look slightly soft but will firm up as they cool. Rotate the pans halfway through baking for even color.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will crisp up slightly as they cool.
Nutrition
Notes
Using jarred fruit cocktail saves serious prep time. Draining it well is the secret; wet fruit steams instead of baking. These cookies hold up great in an airtight container for three days, making them perfect for packing lunches or sharing with neighbors.