Holiday Date-Nut Cookies
- 1 pound pitted dates, chopped
- 8 ounces candied pineapple, chopped (about 1 2/3 cups)
- 1 1/2 cups coarsely chopped Brazil nuts (about 8 ounces)
- 2 cups blanched slivered almonds, lightly toasted (about 8 ounces)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- Preheat oven to 400F.
- Line cookie sheets with parchment.
- Combine fruit and nuts in bowl.
- Add 1/2 cup flour and mix to separate pieces.
- Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl.
- Beat butter in large bowl until light.
- Gradually add sugar, beating until fluffy.
- Beat in eggs 1 at a time.
- Fold dry ingredients into butter mixture.
- Mix in fruits and nuts.
- Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart.
- Bake until cookies are golden brown, about 10 minutes.
- Cool 2 minutes on cookie sheets.
- Transfer to rack and cool.
- (Can be prepared 1 week ahead.
- Store in airtight container.)
dates, candied pineapple, nuts, blanched slivered almonds, flour, baking soda, ground cinnamon, salt, unsalted butter, sugar, eggs
Taken from www.epicurious.com/recipes/food/views/holiday-date-nut-cookies-2795 (may not work)