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Holiday Date-Nut Cookies

 

 

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Holiday Date-Nut Cookies
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1 pound pitted dates, chopped
8 ounces candied pineapple,
chopped (1 2/3 cup)
1 1/2 cups coarsely chopped Brazil or
macadamia nuts
2 cups (8 ounces) blanched slivered
almonds, lightly toasted
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

Preheat oven to 400 degrees F. Line cookie sheets with parchment.
Combine fruit and nuts in bowl. Add 1/2 cup flour and mix to separate
pieces. Combine the remaining 2 cups flour, 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 fruit 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.)
Makes 6 dozen.


Featured Archive Recipes:
Christmas Cookie Collection
Christmas Cookies, Big Boy (Emeril)
Christmas Cookies (Frank Brigtsen)
Christmas Cookies (Maida Heatter)
Christmas Cookies, New Orleans
Dutch Spice Cookies (Speculaas)
German Spice Icebox Cookies
Gingerbread Biscotti
Gingerbread Cookie Cutouts (Keegan & Lisa)
Gingerbread, How to Make (Laurie Colwin)
Pfeffernuesse
Shortbread, Classic (Laurie Colwin)
Souvaroffs (Jam-filled Butter Cookies)
Spice Balls
Sugar Cookies (Chef Keegan)
 

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