Mixed Fruit And Nut Cookies Recipes

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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.

CHRISTMAS FRUIT DROP COOKIES



Christmas Fruit Drop Cookies image

Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 96

Number Of Ingredients 11

2 cups packed brown sugar
1 cup shortening
1/2 cup buttermilk
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups candied cherries, cut in half
2 cups chopped dates
1 1/2 cups chopped pecans
Pecan halves, if desired

Steps:

  • In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
  • Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
  • Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 85, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg

CANDIED FRUIT COOKIES



Candied Fruit Cookies image

These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. -Florence Monson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups pitted dates, chopped
1/2 cup each chopped candied cherries and pineapple
3/4 cup coarsely chopped Brazil nuts, toasted
3/4 cup chopped almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

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.

FRUITCAKE COOKIES MADE EASY



Fruitcake Cookies Made Easy image

Make and share this Fruitcake Cookies Made Easy recipe from Food.com.

Provided by Zewbiedoo

Categories     Dessert

Time 20m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 6

1 (10 1/4 ounce) box spice cake mix
2 eggs
1/2 cup oil
3 tablespoons water, if needed for easier mixing
1 cup mixed candied fruit, chopped
1 cup pecans or 1 cup walnuts, chopped

Steps:

  • Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).

FRUIT AND NUT SHORTBREAD



Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by Carol

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 6

1 cup butter
1 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
⅔ cup candied cherries, halved
½ cup chopped walnuts

Steps:

  • Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g

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.

FRUIT AND NUT REFRIGERATOR COOKIES



Fruit and Nut Refrigerator Cookies image

This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.

Provided by Dorel

Categories     Dessert

Time 30m

Yield 96 cookies

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup margarine or 1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup chopped candied cherries or 1 cup mixed candied fruit

Steps:

  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
  • Stir flour mixture into creamed mixture.
  • Mix well.
  • Add fruit and nuts.
  • Chill for at least 1/2 hour for easier handling.
  • Shape dough into smooth rolls about 1 1/2 inches in diameter.
  • Wrap in waxed paper or clear wrap and chill overnight or until firm.
  • Slice with sharp knife in 1/4 inch slices.
  • Place on ungreased cookie sheet.
  • Bake at 375°F for 8-10 minutes or until golden.

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     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.

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