1 lb Pitted dates; chopped
8 oz Candied pineapple; chopped
-(about 1
; 2/3 cups)
1 1/2 c Coarsely chopped Brazil
-nuts; (about 8 ounces)
2 c Blanched slivered almonds;
-lightly toasted
; (about 8 ounces)
2 1/2 c All purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1 ts Salt
1 c Unsalted butter; room
-temperature (2
; sticks)
1 1/2 c Sugar
2 lg Eggs
Preheat oven to 400F. Line cookie sheets with parchment. Combine fruit and
nuts in bowl. Add 1/2 cup flour and mix to separate pieces. Combine
remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat
butter in large bowl until light. Gradually add sugar, beating until
fluffy. Beat in eggs 1 at a time. Fold dry ingredients into butter mixture.
Mix in fruits and nuts.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1
inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2
minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1
week ahead. Store in airtight container.)
Makes about 6 1/2 dozen.
Yields
1 servings