Recipe by Mirj
I know a lot of people that are actually scared of fruitcake, but everyone I know adores these cookies.
Top Review by Kasha
Easy to mix up and makes a lot of cookies. I had big problems with the time, mine were done after about 12 minutes, and I burned the first two batches letting them go for 20, and the recipe says 25, which is a real shame as they are good, and I would have liked to have the full batch. So be careful of the timing. The almond extract gives a nice taste and smell and the molasses is a winner too. Compared to the other fruitcake cookies posted, not a lot of fat, which is why I chose it. Thanks!
- 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 See How It's Made
- 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 ½ 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.