Ingredients

Makes about 36

　　2 1/4 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 cup packed light-brown sugar

　　1/2 cup granulated sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1 1/2 cups sweetened shredded coconut

　　1 1/2 cups chopped dried apricots

　　1 1/2 cups dried cherries

　　1 1/2 cups sliced blanched almonds

　　1 1/2 cups chopped pistachios

　　

Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper, and set aside. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time until combined; beat in the vanilla.

　　

Step 3

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

　　

Step 4

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.