Monday, February 29, 2016

Fruit and Nut Cookies - Don't ignore - this is fabulous!

I am true chocolate chip cookie lover.  I like all kinds.  My post before this was chocolate chip cookies with Butterfinger.  However, we were in Texas visiting the girls.  We stayed with friends in Waco.  Gretchen is an amazing cook and she and her husband have the gift of hospitality.  They have this beautiful home with a guest bedroom..... all ready for guests.  Gretchen always has cookies, sweet bread or something yummy for her guests.

This trip, she had these yummy fruit and nut cookies.  I passed the first night because I was thinking.... this must be a "fruit cake" type of cookie.  I am not a fruit cake fan.  Being the cookie fan that I am, I tried them the second night.  Oh My Stars - I loved them!!

I highly recommend trying this cookie and using a variety of dried fruit and nuts.  This is a Martha Stewart cookie recipe.  I used different dried fruits and different nuts.  Visit Martha Stewart's page to check out her recipe - as she uses dates, apricots, macadamia nuts and pistachios.


 Mixed Fruit and Nut Cookies - adapted from Martha Stewart

2 sticks butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded coconut
1 1/2 cups dried tart cherries, chopped ( I used a 5 oz bag)
1 1/2 cups dried apricots, chopped ( I used a 6 oz bag)
1 cup slivered almonds, roughly chopped
1 cup pecans, chopped

Preheat oven to 350.  In a large mixing bowl, use an electric mixer and beat the butter on medium speed.  Add sugars and mix until fluffy - about 3 minutes.  Mix in eggs one at a time until combined and mix in vanilla.  In another bowl, mix flour, baking soda and salt.  Using your mixer on low, add flour mixture to butter mixture, mixing until just combined.  Stir in coconut, dried fruit and nuts.  Use a medium cookie scoop and drop by rounded tablespoons onto a prepared baking sheet.  Flatten slightly and bake 9 - 11 minutes or until slightly golden on the bottom.  Remove to wire rack to let cool completely.  




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