Fruit N Nut Cookies Recipes

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MIXED FRUIT AND NUT COOKIES



Mixed Fruit and Nut Cookies image

You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

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.

MIXED FRUIT-AND-NUT COOKIES



Mixed Fruit-and-Nut Cookies image

These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

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.

FRUIT 'N' NUT COOKIES



Fruit 'n' Nut Cookies image

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.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 14

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 sweetened shredded coconut
1/2 cup chopped pecans or walnuts

Steps:

  • 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., 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.

Nutrition Facts : Calories 165 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

FRUIT COOKIES



Fruit cookies image

These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips

Provided by laptop1993

Time 30m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat oven to 170C/ gas mark 4.
  • Sprinkle a very light dusting of flour onto the baking tray
  • Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
  • Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
  • Place them apart on the baking tray and flatten well with the back of the tablespoon.
  • Cook for 12-15mins until evenly browned.
  • Let cool a little before removing from the tray and placing to cool on the wire wrack.

CHOCOLATE FRUIT N NUT COOKIES



Chocolate Fruit N Nut Cookies image

Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 9

6 tablespoons butter, cubed
1/3 cup whole milk
1/4 cup sugar
2 tablespoons honey
1 cup sliced almonds
1/2 cup mixed candied fruit, finely chopped
1/4 cup all-purpose flour
3/4 cup semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

FRUIT AND NUT COOKIES



Fruit and Nut Cookies image

Here is one of my favorite cookies. My Mom used to tell me that these were healthy breakfast cookies and would pack a couple in my lunch if I didn't have time to eat breakfast before school.

Provided by queenbeatrice

Categories     Drop Cookies

Time 24m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 13

1/2 cup brown sugar, lightly packed
1/2 cup sugar
1/2 cup vegetable oil
1 egg, beaten
1 teaspoon vanilla
1/2 cup banana, mashed
1/2 cup coconut
1/2 cup walnuts, chopped
1/2 cup raisins
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine brown sugar, sugar and vegetable oil thoroughly.
  • Add egg and vanilla and beat well.
  • Blend in banana, walnuts, coconut and raisins.
  • Sift together flour, baking soda and salt.
  • Add to first mixture along with oats.
  • Blend until well combined.
  • Shape dough into 1" balls; place on parchment paper lined baking sheet and press down with a fork which has been dipped in warm water.
  • Bake for 12 to 14 minutes.

FRUIT 'N NUT DROP SUGAR COOKIE RECIPE



Fruit 'n Nut Drop Sugar Cookie Recipe image

Celebrate the season with delicious flavor, and check out this Fruit 'n Nut Drop Sugar Cookie Recipe. Chock-full of dates, walnuts and candied cherries, this delectable Fruit 'n Nut Drop Sugar Cookie Recipe is sure to become a holiday tradition.

Provided by My Food and Family

Categories     Dairy

Time 41m

Yield Makes about 4 doz. or 24 servings, 2 cookies each.

Number Of Ingredients 11

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1 egg
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped dates
3/4 cup chopped walnuts
1/2 cup candied cherry halves
48 walnut halves

Steps:

  • Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
  • Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

FRUIT AND NUT OATMEAL COOKIES



Fruit and Nut Oatmeal Cookies image

Make and share this Fruit and Nut Oatmeal Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 38m

Yield 54 cookies, about

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 teaspoons finely shredded orange peel
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons orange juice
3 cups all-purpose flour
1 3/4 cups quick-cooking rolled oats
2/3 cup dried tart cherries or 2/3 cup dried currant
1/2 cup finely chopped hazelnuts or 1/2 cup walnuts
2 cups powdered sugar, sifted
2 -3 tablespoons orange juice (enough to make drizzling consistency)

Steps:

  • In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
  • Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
  • Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  • Bake at 375° for 8 minutes or until edges are lightly browned.
  • Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
  • To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
  • To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.7, Cholesterol 12.3, Sodium 49.8, Carbohydrate 19.7, Fiber 0.7, Sugar 12.2, Protein 1.6

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