Sweetly surrender to this new holiday favorite cookie. Forget the frosted sugar loaded cookie concoctions of yesteryear, this is a flavor-filled nutty cookie creation that may have neighbors shoveling your walkway for this sweet treat.
Preheat oven to 400°F. Line cookie sheets with parchment. Combine dates, candied pineapple (or your favorite dried fruit...craisins work well), crystallized ginger and nuts in bowl. Add 1/2 cup flour and mix to separate pieces. Combine remaining 2 cups flour, baking soda, cinnamon and salt in small bowl. Beat Organic Valley Cultured Butter in large bowl until light. Gradually add sugar, beating until fluffy. Beat in farm fresh eggs 1 at a time. Fold dry ingredients into butter mixture. Mix in fruits and nuts.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing 1 inch apart. Bake until cookies are golden brown, about 10 minutes. Cool 2 minutes on cookie sheets. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container.)
Makes about 6 dozen cookies.