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Mixed Fruit-and-Nut Cookies

These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

  • yield: Makes about 3 dozen

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Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 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 chopped dates
  • 1 1/2 cups chopped macadamia nuts
  • 1 1/2 cups chopped pistachios

Variations

For variety, try other combinations of dried fruit and nuts: Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.

Cook's Note

Cookies can be stored in airtight containers at room temperature up to 3 days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.

  2. Step 2

    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.

  3. Step 3

    Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.

  4. Step 4

    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.

Source
Martha Stewart Living Special Issues, 2005

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Reviews (7)

  • Maryea Curtis 2 Jul, 2013

    I changed these up a bit with chocolate chips, dried cranberries, figs, dried apricots, and dried cherries. I also used flax meal for 1/2 of the butter and they were amazing and almost healthy for my toddler.

  • Guzi-91 6 Jul, 2012

    I tried these cookies and as like you said they are really delicious. However, I had trouble with the cookies setting up, normally cookies take between 10-15mins to set up but for some reason my cookies after 15 minutes were still a bit soggy and even after they cooled off they were weak and broke easily when i lifted them. I baked the cookies on 180 degrees Celsius as the recipe is set on Fahrenheit . I was thinking to re-frigerate the batter baking. Any help?

  • AAlliston 27 Dec, 2011

    I LOVE these cookies. They are deciptively simple to make and in appearance. There is incredible flavour in every bite and these have become a holiday tradition in my cookie box.

  • MinWong 16 Nov, 2011

    Just made half a batch of these, tropical-style with a cup of ripe mashed bananas, 3/4 cup of chopped macadamia nuts, and 3/4 of shredded coconut. Threw in a handful of blueberries for color. Cookie comes out a little soft when warm but is the perfect once cooled... OH, and they are SO YUMMY!!!

  • SuzePrich 19 Oct, 2011

    MMMMM! If you love nuts & dried fruit, like I do, this is YOUR cookie. Be sure to really flatten out your scoops, or they will not look like the picture - they don't spread all that much. I cannot wait to try again, with candied orange, dried cherries & maybe a few dark choc chunks.

  • pharaohes03 9 Sep, 2010

    This recipe is shockingly delicious. The picture and description doesn't do it justice. Throw in your favorite items, and it will be one of the best cookies you'll have eaten!

  • christinabee 7 Sep, 2010

    These cookies are absolutely delicious, and it's fun to mix it up with the fruit and nut combos. (Apricot and dried cranberry with walnuts is a current favorite.) They're a big hit at bake sales too! I've also made them "vegan style" (no eggs or dairy) by using margarine in place of butter, and Ener-G egg substitute in place of eggs - they were exactly as delicious as the original recipe.