MIXED FRUIT-AND-NUT COOKIES
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
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
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
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
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
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
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
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
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
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
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
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
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
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
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
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
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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4/5 (11)Total Time 36 minsServings 36Calories 95 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, and salt. Beat on medium speed until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined.
- Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in oats, mixed fruit bits, and nuts.
- Bake in a 350° degree F oven for 10 to 12 minutes or until edges are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 3 dozen cookies.
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