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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I know a lot of people that are actually scared of fruitcake, but everyone I know adores these cookies. Ingredients:
2 cups flour |
1/2 teaspoon baking powder |
1 cup quick oats (but not instant) |
1 cup salted butter, softened |
1 1/2 cups packed light brown sugar |
1/4 cup molasses |
2 teaspoons brandy |
2 teaspoons vanilla extract |
2 teaspoons almond extract |
2 large eggs |
1/2 cup raisins (3 ounces) |
1 cup chopped pecans (4 ounces) |
1/2 cup chopped almonds (2 ounces) |
2 cups candied cherries, chopped (about 14 ounces) |
Directions:
1. Preheat the oven to 300 degrees F.
2. Combine the flour, baking powder and oats.
3. Mix well with a wire whisk and set aside.
4. In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
5. It should for a slightly grainy paste.
6. Add the molasses, brandy, almond and vanilla extracts and the eggs.
7. Beat until smooth.
8. Add the flour mixture, the raisins, pecans, almonds and cherries.
9. Blend at a low speed until just combined.
10. Don't overmix!
11. Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 1/2 inches apart.
12. Bake for 25 minutes or until the cookies are set.
13. Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.
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