Fruit-and-nut cookies

The first time I saw a date I thought it looked... weird. That encounter happened when I was old enough to know better than to judge food by its looks, so I decided to try it anyway and it was delicious - it is an ingredient I don't use very often, but definitely should.

I had some dates left from making the lebkuchen and did not know what to make with them - Martha came to my rescue with these cookies, which combine other ingredients I love: pistachios, dried apricots and coconut. Irresistible and easy to make.

Fruit-and-nut cookies
slightly adapted from the delicious and foolproof Martha Stewart's Cookies

2 ¼ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
1 cup (226g/2 sticks) unsalted butter, room temperature
1 cup (175g) packed light-brown sugar
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups (150g) sweetened shredded coconut
1 ½ cups chopped dried apricots
1 ½ cups chopped dates
1 ½ cups (195g) pistachios, whole and unsalted

Preheat oven to 180°C/350°F. Line two large baking sheets with baking paper.
Whisk together flour, baking soda, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment; cream butter and sugars until creamy and light and color. Mix in eggs, one at a time, until combined; mix in vanilla.
Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates and pistachios.
Drop batter, 2 heaping tablespoons at a time, onto prepared sheets, spacing 5cm (2in) apart. Flatten slightly. Bake until golden brown around the edges, 12-15 minutes. Remove from oven; transfer cookies on baking paper to a wire rack to cool completely.

Cookies can be stored in airtight containers at room temperature up to 3 days.

Makes about 3 dozen – I halved the recipe above, used 2 leveled tablespoons of dough per cookie and got 26