Fruit And Nut Cookies Recipe

Name: Fruit And Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/¼ cups flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter; 1 cup light brown sugar; 1/2 granulated sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1 1/2 cups coconut; 1 1/2 cups chopped dried apricots; 1 1/2 cranrasins; 1 1/2 cups blanched almonds

Servings: persons

2/¼ cups flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 cup light brown sugar
1/2 granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups coconut
1 1/2 cups chopped dried apricots
1 1/2 cranrasins
1 1/2 cups blanched almonds

1
Preheat oven to 350. Line baking sheets with parchment paper.
2
In a medium bowl, combine flour, salt, and baking soda. Set aside.
3
With an electric mixer, cream butter and sugar until it is light and fluffy. (About 4 minutes)
4
Beat in eggs one at a time until fully combined. Add in vanilla.
5
Add flour mixture on low speed until fully combined.
6
Add in nuts, cranrasins, apricots,and coconut.
7
Drop batter (2 heaping tablespoon for each cookie)onto baking sheets.
8
Bake 15-20 minutes.
9
Transfer cookies on parchment to wire rack immediately to cool completely.

1234

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/¼ cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 cup unsalted butter, and more.

Yes, Fruit And Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit And Nut Cookies

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