Fruit 'n' Nut Cookies Recipe

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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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4 2
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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.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter or margarine, 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. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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.
Originally published as Fruit N Nut Cookies in Taste of Home December/January 2000, p39

Nutritional Facts

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

  • 3/4 cup butter or margarine, 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
  1. In a large mixing bowl, cream the butter, shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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.
  2. 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.
Originally published as Fruit N Nut Cookies in Taste of Home December/January 2000, p39

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