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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 72 |
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I love the fact that there are tons of nuts in these cookies... they are on my holiday cookie list.. the recipe is from Bon Appétit | December 1992 Ingredients:
1 pound pitted dates, chopped |
8 ounces candied pineapple, chopped (about 1 2/3 cups) |
1 1/2 cups coarsely chopped brazil nuts (about 8 ounces) |
2 cups blanched slivered almonds, lightly toasted (about 8 ounces) |
2 1/2 cups all purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1 cup (2 sticks) unsalted butter, room temperature |
1 1/2 cups sugar |
2 large eggs |
Directions:
1. Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add 1/2 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.
2. 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.)
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