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Holiday Date-Nut Cookies



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Holiday Date-Nut Cookies
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1 pound pitted dates, chopped
8 ounces candied pineapple,
chopped (1 2/3 cup)
1 1/2 cups coarsely chopped Brazil or
macadamia nuts
2 cups (8 ounces) blanched slivered
almonds, lightly toasted
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

Preheat oven to 400 degrees F. Line cookie sheets with parchment.
Combine fruit and nuts in bowl. Add 1/2 cup flour and mix to separate
pieces. Combine the remaining 2 cups flour, 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 fruit 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 6 dozen.

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