Fruit 'n' Nut Cookies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 165
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 92 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Fruit 'n' Nut Cookies

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Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.

SERVINGS: 42

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup shortening
  • 1-1/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped dates
  • 1/2 cup chopped red maraschino cherries
  • 1/2 cup chopped green maraschino cherries
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans or walnuts

Directions:

In a large mixing bowl, cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
    Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 7 dozen.


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