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Fruit and Nut Cookies

Source of Recipe

From "Martha Stewart's Cookies" by Martha Stewart


Recipe Introduction

"Stash a few of these hearty cookies into a backpack on your next hiking trip. They are packed with wholesome dried fruits and nuts. For variety, try other combinations of dried fruit and nuts: Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries."

List of Ingredients

â—¦ 2 ¼ cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon coarse salt
â—¦ 1 cup (2 sticks) unsalted butter, room temperature
â—¦ 1 cup packed light brown sugar
â—¦ ½ cup granulated sugar
â—¦ 2 large eggs
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 ½ cups sweetened shredded coconut
â—¦ 1 ½ cups chopped dried apricots
â—¦ 1 ½ cups chopped dates
â—¦ 1 ½ cups chopped macadamia nuts
â—¦ 1 ½ cups chopped pistachios


Recipe

Preheat oven to 350° F. Whisk together flour, baking soda, and salt in a 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 baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake cookies until golden brown, 12 to 15 minutes, rotating sheets halfway through. Transfer on parchment to a wire rack to cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

Makes about 3 dozen