Dried Fruit Preparation

Dried fruit adds concentrated sweetness and chewy texture to cookies and baked goods, but requires proper preparation to prevent hard, unpleasant bits in the finished product. Dried cherries, cranberries, raisins, and other dried fruits can become tough and leathery during storage, creating an unpleasant contrast with tender cookie dough. Before adding dried fruit to any batter or dough, assess its texture - it should be pliable and slightly sticky, not hard and dry. If fruit feels tough, rehydrate it by soaking in warm water for 10 minutes, then drain thoroughly and pat completely dry with paper towels. This brief soak plumps the fruit and softens it without making it soggy or wet, which would add unwanted moisture to the dough. Always pat fruit very dry after soaking as excess moisture can make cookies spread excessively or create steam pockets during baking. Roughly chopping dried fruit as Imelda did with her cherries ensures even distribution throughout the dough and prevents large chunks that might burn or create uneven texture. When storing dried fruit, keep it in an airtight container in a cool place to maintain optimal moisture content.