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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.
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    7 dozen

Ingredients

  • 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

Directions

  • 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
2 each: 165 calories, 8g fat (3g saturated fat), 19mg cholesterol, 92mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.
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