3/4 cup firmly packed brown sugar
1 stick butter, softened
1 large egg
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp ground cinnamon
pinch of salt
1 cup diced candied pineapple
1 cup mixture of red and green candied cherries - do not chop
8-oz chopped dates
1 cup semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts
Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.
In a large mixer bowl, cream the brown sugar and butter; add the egg and beat until light and fluffy. Mix in the flours, vanilla, baking soda, cinnamon, and salt until blended.
Using a wooden spoon or silicone spatula, stir in the fruits and nuts.
Drop by rounded teaspoonful 2-inches apart on the prepared baking sheets.
Bake at 325 degrees for 15 to 20 minutes or until firm and lightly browned around the edges.
Remove cookies to wire racks to cool completely.
Yield: Approximately 8 dozen cookies.
1 large egg
1 cup all-purpose flour
1/4 cup whole-wheat flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp ground cinnamon
pinch of salt
1 cup diced candied pineapple
1 cup mixture of red and green candied cherries - do not chop
8-oz chopped dates
1 cup semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts
Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.
In a large mixer bowl, cream the brown sugar and butter; add the egg and beat until light and fluffy. Mix in the flours, vanilla, baking soda, cinnamon, and salt until blended.
Using a wooden spoon or silicone spatula, stir in the fruits and nuts.
Drop by rounded teaspoonful 2-inches apart on the prepared baking sheets.
Bake at 325 degrees for 15 to 20 minutes or until firm and lightly browned around the edges.
Remove cookies to wire racks to cool completely.
Yield: Approximately 8 dozen cookies.
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