Ingredients
- 1 pound pitted dates, chopped
- 8 ounces candied pineapple, chopped (about 1 2/3 cups)
- 1 1/2 cups coarsely chopped Brazil nuts (about 8 ounces)
- 2 cups blanched slivered almonds, lightly toasted (about 8 ounces)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
Directions
- Preheat oven to 400°F. Line cookie sheets with parchment. Combine fruit and nuts in bowl. Add 1/2 cup flour and mix to separate pieces. Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat butter in large bowl until light. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Fold dry ingredients into butter mixture. Mix in fruits and nuts.
- Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2 minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container.)
