Mixed Fruit and Nut Cookies Recipe

Prep Time Cook Time Serves
15m 13m Makes 3 dozen cookies

This recipe is a great way to use up half bags you have leftover of almost any kind of nut or dried fruit. The combination of butter and shortening in the recipe makes for a cookie that is crispy on the outside and chewy on the inside.


  • ½ cup vegetable shortening (like Crisco)
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 ½ cups light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated ginger
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 3 ½ ounces white chocolate, chopped into small chunks
  • 3 ½ ounces dried cranberries
  • 3 ½ ounces chopped pistachios
  • 3 ½ ounces chopped pecans


Preheat the oven to 350°F. Line two baking sheets with parchment paper.


In a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the shortening, butter and sugar together until light and fluffy. Add the vanilla, ginger and eggs and beat until incorporated. Add the flour, baking soda, salt, cinnamon and allspice and mix to combine. With a spoon, fold in the chocolate chunks, cranberries, pistachios and pecans.


Using two soup spoons, drop round balls of the batter on the lined cookie sheets. Bake for about 13 minutes or until the cookies are a light golden color. Transfer to a wire cooling rack to cool.

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