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Mixed Fruit and Nut Cookies

Recipe information

  • Yield

    Makes about 36

Ingredients

2

1/4 cups all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

cup (2 sticks) unsalted butter, room temperature

1

cup packed light-brown sugar

1

/2 cup granulated sugar

2

large eggs

1

teaspoon pure vanilla extract

1

1/2 cups sweetened shredded coconut

1

1/2 cups chopped dried apricots

1

1/2 cups dried cherries

1

1/2 cups sliced blanched almonds

1

1/2 cups chopped pistachios

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Preparation

  1. Step 1

    Preheat the oven to 375°F. Line 2 baking sheets with parchment paper, and set aside. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

    Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time until combined; beat in the vanilla.

    Step 3

    Add the flour mixture; beat on low speed until combined. Add the coconut, apricots, cherries, almonds, and pistachios; beat until combined.

    Step 4

    Drop the batter, 2 heaping tablespoons at a time, onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating the pans halfway through. Remove from the oven, and transfer cookies on the parchment-paper lining to a wire rack to cool completely.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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