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.

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