| 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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