Recipe - Holiday Date-Nut Cookies

1 pound Pitted dates; chopped
8 ounce Candied pineapple; chopped
(about 1
; 2/3 cups)
1 One half cup Coarsely chopped Brazil
nuts; (about 8 ounces)
2 cup Blanched slivered almonds;
lightly toasted
; (about 8 ounces)
2 One half cup All purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Salt
1 cup Unsalted butter; room
temperature (2
; sticks)
1 One half cup Sugar
2 lg Eggs

Preheat oven to 400F. Line cookie sheets with parchment. Combine fruit and
nuts in bowl. Add One half 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 One half dozen.

Bon Appetit December 1992

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