Fruit Nut Cookies
Chewy fruit and nut cookies combine sweet candied fruits with crunchy nuts, offering a rich, hearty flavor perfect for holiday treats or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix all dry ingredients in a large bowl.
- Divide the dry mixture into 4 parts and shape each into a long roll on lightly floured Saran Wrap.
- Place the rolls on a cookie sheet and refrigerate or freeze overnight.
- Add the chopped fruit to the dry mixture after mixing the dry ingredients.
- Slice the chilled dough into thin slices.
- Bake at 350°F for 12 minutes until golden brown.
Tips & Substitutions
For a chewier texture, consider using Medjool dates instead of whole dates. If you want a nut-free version, substitute the nuts with rolled oats or seeds. Ensure your butter is softened for easier mixing. Refrigerating the rolls overnight helps in slicing the dough cleanly, so don’t skip this step.
Serving Suggestions
These Fruit Nut Cookies are perfect for holiday gatherings or as a sweet treat with afternoon tea. Pair them with a cup of coffee or a glass of milk for a delightful snack. They also go well with Cherry Cream Cheese Spread for an added layer of flavor.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze them for up to three months. If you want to enjoy them warm, simply reheat in a 350°F oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Nut Cookies contains roughly 5507 calories, with 43g protein, 493g carbohydrates, and 390g fat. It is an excellent source of dietary fiber (109% of the Daily Value), protein (87% of the Daily Value), and iron (82% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts?
Absolutely! Feel free to mix and match your favorite nuts. Almonds, walnuts, or hazelnuts can be great substitutes for pecans and Brazil nuts. Just keep the total amount the same to maintain the balance of ingredients.
What can I use instead of candied cherries and pineapple?
You can replace candied fruits with dried fruits like raisins, cranberries, or apricots for a healthier twist. Just chop them into smaller pieces to match the size of the other ingredients and maintain the cookie's texture.
How do I know when the cookies are done baking?
The cookies are ready when they are golden brown around the edges. Keep an eye on them, as baking times can vary based on your oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).