Recipe information
Yield
Makes about 6 1/2 dozen
Ingredients
1 pound pitted dates, chopped
8 ounces candied pineapple, chopped (about 1 2/3 cups)
1 1/2 cups coarsely chopped Brazil nuts (about 8 ounces)
2 cups blanched slivered almonds, lightly toasted (about 8 ounces)
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
Preparation
Step 1
Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add 1/2 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.
Step 2
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.)
