Best Mixed Fruit And Nut Cookies Recipes

Mixed Fruit-and-Nut Cookies image

Provided by Martha Stewart

Yield Makes about 3 dozen

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped dried apricots
1 1/2 cups chopped dates
1 1/2 cups chopped macadamia nuts
1 1/2 cups chopped pistachios

Steps:

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

Mixed Fruit and Nut Cookies image

Provided by Martha Stewart

Yield Makes about 3 dozen

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped dried apricots
1 1/2 cups dried cherries
1 1/2 cups sliced blanched almonds
1 1/2 cups chopped pistachios

Steps:

Preheat oven to 375 degree. Line two baking sheets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla.
Add the flour mixture all at once, and beat on low speed until combined. Add coconut, apricots, cherries, almonds, and pistachios; beat until combined.
Drop batter 2 heaping tablespoons at a time onto prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment-paper lining to a wire rack to cool completely.

JOY'S MIXED FRUIT AND NUT COOKIES image

Yield 4 dozen

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped dried apricots
1 1/2 cups dried cherries
1 1/2 cups sliced blanched almonds
1 1/2 cups chopped pistachios

Steps:

1. Preheat oven to 375. Line two baking sheets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla. 3. Add the flour mixture all at once, and beat on low speed until combined. Add coconut, apricots, cherries, almonds and pistachios; beat until combined. 4. Drop batter by heaping tablespoons onto prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment paper lining to a wire rack to cool completely.

MIXED FRUIT AND NUT COOKIES image

Categories Nut

Yield 3 dz

Number Of Ingredients 12

2 1/4 cups ap flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) unsalted butter at room temp.
1 c packed light brown sugar
2 lg eggs
1 tsp vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/2 cups chopped dried apricots
1 1/2 cups dried cherries
1 1/2 cups sliced blanched almonds
1 1/2 cups chopped pistachios

Steps:

Preheat oven to 375. Line two baking sheets with parchment. Combine flour, soda and salt in medium bowl. Cream butter on medium speed until smooth. Add sugars, and beat till light and fluffy, about 3 minutes. Beat in eggs, one at a time until combined. Beat in vanilla. Add the flour mixture all at once, and beat on low speed till combined. Add coconut, apricots, cherries, almonds and pistachios and beat until combined. Drop batter by heaping tablespoons onto prepared baking sheets, about 2 inches apart. Bake until golden, 12-15 minutes, rotating pans halfway through. Remove from oven and transfer cookies on parchment liners to a wire rack to cool completely.