• Cooking Time: 14
  • Servings:
  • Preparation Time:



  • 2 pkg (8oz.) pitted dates,coarsely chopped
  • 3 colored candied pineapple slices(4oz.) cut into wedges
  • 1 jar (4Oz.) jar candied red cherries,quartered
  • 1 can (4oz.) toasted slivered almonds
  • 1/2 cup(2 1/2-oz. pkg) whole Brazil nuts,thinly sliced
  • 2 tbs sherry
  • 1 1/4 cups unsifted all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter or regular margerine,softened
  • 3/4 cup sugar
  • 1 egg


  • In a mediun bowl, combine dates, pineapplle, cherries, almonds, Brazil nuts, and sherry; mix well. Let stand at room temperature, 1 hour.
  • Sift flour with baking soda, and salt; set aside.
  • In large bowl, with eletric mixer at medium speed, beat butter, sugar, and egg until light and fluffy.
  • With spoon, stir in flour mixture until well combined; stir in fruit mixture.
  • Refrigerate, covered, 6 hrs. or overnight.
  • Preheat oven to 350F. Lightly grease cookie sheets.
  • Drop dough by level tbs, 2 inches apart, onto prepared cookie sheets. If desired, decorate with bits of candied peel.
  • Bake on middle rack of oven, 14 minutes, or just until golden brown. Remove cookies to wire rack; cool completely. Store cookies in airtight container.

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