| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | December 19 | 1 | Servings | |
INGREDIENTS
| 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 | t | Baking soda |
| 1 | t | Ground cinnamon |
| 1 | t | Salt |
| 1 | c | Unsalted butter, room |
| temperature 2 | ||
| sticks | ||
| 1 1/2 | c | Sugar |
| 2 | Eggs |
INSTRUCTIONS
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. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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