Fruitcake Cookies

Mirj's Note:

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

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 54 cookies

• 2 cups flour
• ½ teaspoon baking powder
• 1 cup quick oats (but not instant)
• 1 cup salted butter , softened
• 1 ½ cups packed light brown sugar
• ¼ cup molasses
• 2 teaspoons brandy
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 2 large eggs
• ½ cup raisins (3 ounces)
• 1 cup chopped pecans (4 ounces)
• ½ 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 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

[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!

[Joanie Biddulph]

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.