Holiday date-nut cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pitted dates; chopped |
| 8 | ounces | Candied pineapple; chopped (about 1 |
| ; 2/3 cups) | ||
| 1½ | cup | Coarsely chopped Brazil nuts; (about 8 ounces) |
| 2 | cups | Blanched slivered almonds; lightly toasted |
| ; (about 8 ounces) | ||
| 2½ | cup | All purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Salt |
| 1 | cup | Unsalted butter; room temperature (2 |
| ; sticks) | ||
| 1½ | cup | Sugar |
| 2 | larges | Eggs |
Directions
Preheat oven to 400F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add ½ cup flour and mix to separate pieces. Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat butter in large bowl until light. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Fold dry ingredients into butter mixture.
Mix in fruits and nuts.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2 minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container.) Makes about 6½ dozen.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.