| 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 |
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 |
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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