Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, chop the mixed dried fruits into small, uniform pieces. If using larger dried fruits like apricots or dates, cut them into roughly 1/4-inch dice.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in the chopped dried fruits and nuts using a rubber spatula, distributing them evenly throughout the dough.
8. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the cookies are set.
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.