Refrigerator Fruit and Nut Cookies

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Recipe photo
Hands-on time:
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Yield: 3 dozen to 5 dozen cookies, depending on diameter

Recipe photo

These cookies contain gems of dried fruit and pistachio nuts that reveal themselves when the cookie is sliced. The dough can be made ahead of time, and sliced and baked quickly for unexpected company.

Refrigerator Fruit and Nut Cookies

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen to 5 dozen cookies, depending on diameter
Published: 10/01/2011



1) Beat together the sugar, butter, salt, vanilla, and eggnog flavor.

2) Add the flour, nuts, and fruit, and stir until just combined.

3) Divide the dough in half, and shape each half into a log: square, triangle, and/or circle.

4) Wrap the logs in plastic, then aluminum foil; freeze for 1 hour.

5) Preheat the oven to 300°F. Lightly grease two baking sheets, or line them with parchment.

6) Remove the dough from the freezer one log at a time, unwrap, and place on a clean work surface.

7) Cut the log into 1/4"-thick slices, and transfer the cookies to the prepared baking sheets.

8) Bake the cookies for 25 to 35 minutes, or until they feel firm. They won't brown much; the long, slow baking process is meant to prevent them from darkening.

9) Remove the cookies from the oven, and transfer them to a rack to cool. When completely cool, wrap airtight and store at room temperature; freeze for longer storage.

Yield: 3 dozen to 5 dozen cookies, depending on diameter.


  • star rating 11/07/2013
  • from
  • star rating 01/04/2013
  • Anita from Harrison, OH
  • Absolutely loved these cookies. I love shortbread and I believe this recipe is similar to shortbread cookies. I substituted candied red and green cherries in this recipe and I thought they were great! I made three batches and have enough candied cherries for one more batch. They are addicting! Anita
  • star rating 02/11/2012
  • mwilloby from KAF Community
  • It should be called freezer cookies because a log can be retrieved when needed. The dried fruit that I used was sour cheery and homemade diced candied orange peel. They were beautiful and tasted great.
  • star rating 01/06/2012
  • lhunt12221 from KAF Community
  • I thought this was a great recipe that can be very versitle. The star really is what fruit/nut mixture you put into it. I used dried cranberries and unsalted/roasted pistachios as well as orange zest. I did not use the optional eggnog, but in one batch I used the Foiri di Sicilia from KAF (1/2 tsp) in addition to the Vanilla (1 tsp) -- loved it! I think next time I will try adding some lemon zest as well. I also want to try a tropical variation, maybe with a little bit of pineapple, toasted coconuts and perhaps macadamia nuts. But what a great basic base mix this is. And I love that I can freeze and slice it, and make square logs instead of round. Looks a little fancier being squarish. :)
  • star rating 12/31/2011
  • kkjacob11 from KAF Community
  • The first bite was disapponting, but I am now addicted to this cookie with my morning tea. They are more savory than sweet but still very good.
  • star rating 12/08/2011
  • nikster55 from KAF Community
  • This is a recipe for grownup tastes. It gives you that satisfying, but not overly sweet shortbread taste with bursts of flavor and chewiness from the different types of chopped fruit and an extra crunch from the pistachios. The cookies are beautiful, too, the way the fruit and nuts are arrayed after the cookies are cut. I uncharacteristically splurged and bought the eggnog flavor, and was glad I did. You can taste it mildly in the cookie, and the house smelled wonderful while the cookies were baking. This is a keeper.
  • star rating 12/04/2011
  • labanhira from KAF Community
  • I think a better name for these might be Fruit & Nut Shortbread cookies since the refrigerator doesn't enter into the recipe and is not appealing. I topped the raw cookies with red & green sprinkles and that pretty much solved the needed sweetness problem. Otherwise they would look the same after baking as before. Tasty with all the fruit and nuts. I used pecans.
  • star rating 11/26/2011
  • J. J. from KAF Community
  • I made a double batch and maybe I mis-measured the sugar, but it was almost savory then sweet. Also, I finely chopped my dried fruits and I didn't get much fruit flavor. I did liked the shortbread texture. I'll give it another try with a single batch and see if the taste improves.
  • star rating 10/28/2011
  • katej17919 from KAF Community
  • These cookies are so easy and absolutely delicious! I am making a big batch to keep in the freezer to bake up for last minute treats! Thank you!

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