This is a recipe that has been on my to-make list for a very long time. I watched Ina Garten make them on her Barefoot Contessa show and when Priya (@ Akshayapaatram) made them egg-less and vegan on her blog, I had to absolutely had to make them. I even bought all the ingredients, but couldn’t find the much needed time to make them.

As the old saying goes, it’s better late than never, so this past weekend, I finally MADE these yummy cookies. I followed the original recipe to the T, I’m giving the same recipe here.

Adapted from Ina Garten’s Recipe.

Fruit & Nut Cookies
Fruit & Nut Cookies
Yum
Print Recipe
Servings Prep Time
60 cookies 20 minutes
Passive Time
120 minutes
Servings Prep Time
60 cookies 20 minutes
Passive Time
120 minutes
Fruit & Nut Cookies
Fruit & Nut Cookies
Yum
Print Recipe
Servings Prep Time
60 cookies 20 minutes
Passive Time
120 minutes
Servings Prep Time
60 cookies 20 minutes
Passive Time
120 minutes
Ingredients
  • 2 – 2 ½ cups Dried fruit (I used a combination of raisins, dried cherries/pineapple/papaya/prunes/apricots/figs & cashews)
  • 1 tbsp honey
  • 2 tbsps sherry Dry
  • 2 tbsps lemon juice – freshly squeezed
  • pinch salt
  • 2 2/3 cups all purpose flour
  • ½ cup sugar
  • 1/3 cup brown sugar Light
  • 2 butter sticks of , unsalted and @ room temperature (I leave it out the night before)
  • 1 egg Extra large
  • ½ tsp Cloves Ground
Servings: cookies
Instructions
  1. Add honey, sherry, salt & lemon juice to dried fruit and nuts; cover with plastic wrap and allow to sit overnight at room temperature.
  2. Cream butter along with both sugars, ground cloves with hand mixer on medium speed, for about 3 minutes.
  3. Add egg and mix until incorporated.
  4. Slowly add the flour and ¼ tsp salt and mix until just combined; do not overmix.
  5. Add the fruits and nuts, along with any liquid in the bowl.
  6. Divide the dough in half and place each half on a parchment paper. This dough is very easy to work with and the recipe makes about 5-dozen cookies, so if you want to divide it into more than 2 logs for future use, go ahead and make 4 smaller logs. Roll each log in the parchment and refrigerate for 2 hours. Place all the logs that are not being used right away in a Ziploc bag and stow in the freezer (right now I’ve 3 logs waiting to be used).
  7. Preheat the oven to 350°F. Cut the log into ½” thick slices. Place them on a ungreased cookie pa ½” apart. Bake for 15-20 minutes or until lightly golden. My cookies were ready in 16-17 minutes, but the bottoms were slightly browned, so keep checking after 15 minutes.
Recipe Notes

 


 

These are sooooo good, buttery with the sweet and tangy bite from the dried fruit. I think I like them better than Karachi bakery fruit cookies. Thanks Priya for making me try these, they are worth every minute of the wait.

 

 

These cookies go to Mansi @ Fun & Food Blog for her Sugar High Fridays-Fruit & Nut event.

 

 

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18 thoughts on “Fruit & Nut Cookies”

  1. Oh wow that’s an awesome cookie recipe……love the addition of lemon juice and dried fruits….yum…

  2. yayyyy! you made them and they look puuuhfect! I wish I could grab a few from here. and secretly, I liked them a lil more than the karachi biscuits too 😀 Pineapple and papaya make it sound so tropical and exotic,a burst of flavors in your mouth. Your son must be having a blast munching on them 🙂

  3. wow! these look perfect, just like the ones I asked my mom to get for us from india:) maybe I should’ve given you the order instead:)thanks for sharing it with SHF Pavani!

  4. Made these last night for a friend’s birthday, with some alterations – figs, cranberries and candied ginger with walnuts, almonds and coconut – that’s what I had in the pantry! Added muscat instead of sherry. Called em boozy fruitcake cookies, which was appropriate for the birthday girl. Everyone LOVED them, so thank you thank you!

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