Holiday Date-Nut Cookies

Ingredients:

1 pound pitted dates, chopped

8 ounces candied pineapple, chopped (about 1 2/3 cups)

1 ½ cups coarsely chopped Brazil nuts (about 8 ounces)

2 cups blanched slivered almonds, lightly toasted (about 8 ounces)

2 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups sugar

2 large eggs

Directions:

Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add ½ 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.

Concetta’s Notes:

Don’t use the slivered almonds, they hurt your mouth. I use chopped almonds, instead.
I have never used the Brazil nuts in this recipe (could not locate them already shelled) – the cookies tasted great without them.

Source: Bon Appétit Magazine (epicurious.com) -- December 1992