Print Options

Back to Fruit 'n' Nut Cookies >

Include these items:

Taste of Home Logo

Fruit 'n' Nut Cookies

 Fruit 'n' Nut Cookies
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.
42 ServingsPrep: 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 King Arthur Unbleached 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 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.

2 of 2

Fruit 'n' Nut Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 165 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 92 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.