Fruitcake Cookies - cooking recipe

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)
Preparation
    Preheat the oven to 300 degrees F.
    Combine the flour, baking powder and oats.
    Mix well with a wire whisk and set aside.
    In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
    It should for a slightly grainy paste.
    Add the molasses, brandy, almond and vanilla extracts and the eggs.
    Beat until smooth.
    Add the flour mixture, the raisins, pecans, almonds and cherries.
    Blend at a low speed until just combined.
    Don't overmix!
    Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 1/2 inches apart.
    Bake for 25 minutes or until the cookies are set.
    Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.

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