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
Mixed Fruit-and-Nut Cookies

Source: Martha Stewart Living Special Issues, 2005


  • 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


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

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

  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.


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 Notes

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


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