Have fun and spice up your holiday feasts with this outstanding cookie recipe...

(Makes about 3 dozen)
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1½ cups sweetened shredded coconut
1½ cups chopped dried apricots
1½ cups dried cherries
1½ cups sliced blanched almonds
1½ cups chopped pistachios

1. Preheat oven to 375°. Line two baking shets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla.

3. Add the flour mixture all at once, and beat on low speed until combined. Add coconut, apricots, cherries, almonds and pistachios; beat until combined.

4. Drop batter 2 heaping tablespoons at a time onto prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment-paper lining to a wire rack to cool completely. ENJOY!

You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note. Hazelnuts and pecans go well with figs, pears and cranberries.

Happy holidays!

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