Ingredients
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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
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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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