Best 10 Fruit N Nut Cookies Recipes

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

FRUIT AND NUT REFRIGERATOR COOKIES

Steps:

• Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add vanilla and egg and beat until smooth. Add flour mixture and beat until combined.
• Remove bowl from mixer and using a wooden spoon, stir in dates, apricots, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, 2-by-1 1/2-by-7 1/2 inches. Wrap each log in parchment then in plastic wrap. Refrigerate or freeze until firm, about 4 hours in refrigerator or 2 hours in freezer. Dough can be made ahead up to this point and frozen for up to 3 months.
• Heat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4- to 1/8-inch slices. Place on prepared sheets, 20 per sheet, about 1 inch apart. Bake until firm and barely browning around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with royal icing and let sit 1 hour to set icing.

CHOCOLATE FRUIT N NUT COOKIES

Steps:

• In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

FRUIT 'N' NUT COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.

FRUIT AND NUT SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

FRUIT 'N NUT DROP SUGAR COOKIE RECIPE

Steps:

• Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
• Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.

DROP NUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and the sugar. Add the eggs and beat for 2 minutes. Beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. Stir in the chopped walnuts. Drop cookies 3 inches apart on a baking sheet.
• Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.

FRUITCAKE CHRISTMAS COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

FRUIT AND NUT REFRIGERATOR COOKIES

Steps:

• Combine flour, baking powder, baking soda and salt; set aside.
• Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
• Stir flour mixture into creamed mixture.
• Mix well.
• Add fruit and nuts.
• Chill for at least 1/2 hour for easier handling.
• Shape dough into smooth rolls about 1 1/2 inches in diameter.
• Wrap in waxed paper or clear wrap and chill overnight or until firm.
• Slice with sharp knife in 1/4 inch slices.
• Place on ungreased cookie sheet.
• Bake at 375°F for 8-10 minutes or until golden.