Whole Fruit And Nut Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 4 | Servings | ||
INGREDIENTS
| 2 | c | Whole pitted dates |
| 2 | c | Whole candied cherries, red |
| & green | ||
| 2 | c | Whole pieces candied |
| pineapple | ||
| 2 | c | Whole pecans |
| 2 | c | Whole walnuts |
| 2 | c | Whole Brazil nuts |
| 1 | lb | Butter or margarine |
| 1 | t | Vanilla |
| 1 | c | White sugar |
| 1 | c | Brown sugar |
| 3 | Eggs, added one at a time | |
| 5 | c | Flour |
| 1 | t | Baking soda |
| 1 | pn | Salt |
INSTRUCTIONS
Gather the fruits and nuts together to have ready to add to the batter when ready. Cream the butter, sugars and vanilla together; mix well. Then add the 3 eggs, one at a time, beating well. Add the flour, baking soda and salt. Then the batter is ready for the fruits and nuts. Divide the dough into 4 parts and wrap each in aluminum foil and shape the rolls into the size cookie desired. Chill several hours or will keep for several weeks. Slice when desired using a real sharp knife. Bake at 350 degrees for 10-12 minutes. Or watch carefully to brown. Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3370
Calories From Fat: 1861
Total Fat: 217.2g
Cholesterol: 13.6mg
Sodium: 1130.4mg
Potassium: 1857.2mg
Carbohydrates: 344.8g
Fiber: 26.5g
Sugar: 119.6g
Protein: 43.3g