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Fruit 'n' Nut Cookies Recipe
Fruit 'n' Nut Cookies Recipe photo by Taste of Home
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Fruit 'n' Nut Cookies Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 42 servings

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup shortening
  • 1-1/4 cups packed brown sugar
  • 2 large 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 candied cherries
  • 1/2 cup chopped green candied cherries
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans or walnuts

Nutritional Facts

2 each: 165 calories, 8g fat (3g saturated fat), 19mg cholesterol, 92mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.

Directions

  1. Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours.
  2. Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool. Yield: 7 dozen.
Originally published as Fruit N Nut Cookies in Taste of Home December/January 2000, p39


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