Total Time
40mins
Prep 15 mins
Cook 25 mins

I know a lot of people that are actually scared of fruitcake, but everyone I know adores these cookies.

Ingredients Nutrition

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 ½ 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.

Reviews

(2)
Most Helpful

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!

Kasha March 13, 2005

These are one of the best cookies I have tasted in years. A real old fashioned rich sweet taste. They froze very well. Now I am going to bake a batch to send for a Christmas gift. Thanks so much.

Joanie Biddulph November 18, 2003

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