Mixed Fruit & Nut Cookies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 231.5
- Total Fat: 12.3 g
- Cholesterol: 28.8 mg
- Sodium: 122.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.0 g
View full nutritional breakdown of Mixed Fruit & Nut Cookies calories by ingredient
Introduction
A trail mix type cookie - chock full of fruit & nuts! A trail mix type cookie - chock full of fruit & nuts!Number of Servings: 32
Ingredients
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2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 stcks) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups sweetend 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
Directions
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer with paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla.
Add the flour mixture all at once; and beat on low speed until combined. Add coconut, dried fruits and nuts; beat until combined.
Drop batter 2 heaping Tablespoons at a time onto prepared cookie sheets, about 2 inches apart (8 cookies per sheet x four sheets.) Bake until golden brown, 12 to 15 minutes (do not overcook!) Remove from oven , and transfer cookies on parchment-paper onto wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUETAMELA.
In the bowl of an electric mixer with paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla.
Add the flour mixture all at once; and beat on low speed until combined. Add coconut, dried fruits and nuts; beat until combined.
Drop batter 2 heaping Tablespoons at a time onto prepared cookie sheets, about 2 inches apart (8 cookies per sheet x four sheets.) Bake until golden brown, 12 to 15 minutes (do not overcook!) Remove from oven , and transfer cookies on parchment-paper onto wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUETAMELA.