Candied Fruit Drops

Ok, before I get into this post, I have to veer off topic for a minute.

Well, not totally off topic – it revolves around food.  More exactly, my breakfast this morning:

Gourmet Cheerios

1 bowl of multigrain Cheerios
1/2 cup of leftover apple cinnamon compote
1 persimmon chopped up
a generous splash of Vanilla flavoured, low fat soy milk

Had no idea how it would turn out but YUM.  mmmhmmm.  My professional gourmet opion.  Yes. haha.

Ok, on with today’s show: Candied Fruit Drops

I can’t take any credit for these cookies.  My dad made them!

I don’t get into real personal family stuff on here because putting my life out online is one thing, putting my family’s out there is another.  But let’s just say this year has been… a roller coaster.  This blog has been my therapy since August, giving my mind another place to go when I needed one.  In a round about way, what I’m trying to say is, the fact that my dad was able to make these cookies on his own is a pretty major thing around these parts right now!

Candied Fruit Drops

*from the Magnificent Cookies Cookbook by Kathryn L. Ramsay, 1985

1 cup butter
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1/4 cup liquid honey
3 cups all purpose flour
2 tsp baking soda
2 cups candied fruit mix – chopped
1 cup chopped walnuts or pecans

Preheat oven to 350F

Cream butter and add sugar – beat until fluffy.  Add eggs and beat well.

Add vanilla extract and honey and beat.

Combine flour, and baking soda in a separate bowl and add to creamed mixture until well combined.

Stir in nuts and candied fruit by hand until just blended.

Drop by teaspoon onto greased cookies sheets (or use a silpat liner)

Bake 12-15 minutes, or until brown and firm to touch.  Cool on racks.

Photography

The weather was dark and very gloomy when I shot these and I decided to take the suggetion of Dario over at foodpixels.com and try using mirrors to reflect light and add some fill.  It worked out wonderfully on this particular setup and I’m glad I gave it a go.  Thanks for the advice and kind words, Dario!

50mm, f1.8, 1/13th, ISO100 (I used my tripod, for sure, on this one), +2/3 exposure compensation.  Natural light coming in from the left and reflected from the right.