Brandied Fruitcake Cookies

These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!

• Ready In: 39 mins
• Serves: 54
• Yields: 54 Cookies

Ingredients

• 3⁄4 cup  chopped  candied cherry (I use red & green)
• 1⁄2 cup  chopped  candied pineapple (I use kitchen shears)
• 1⁄4 cup brandy
• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 cup butter (room temp softened)
• 2⁄3 cup sugar
• 1⁄2 teaspoon vanilla
• 1  egg
• 1⁄2 cup small curd cottage cheese
• 1⁄4-1⁄2 cup  candied fruit, quartered (Garnish for tops of cookies)

Directions

1. In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
2. Cover and chill overnight.
3. In a small bowl, combine flour, baking powder and baking soda, set aside.
4. For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
5. Add egg and cottage cheese and beat until combined, beat in flour mixture.
6. Cover and chill overnight.
7. Stir brandied fruits mixture into batter.
8. Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
9. Add additional cherries to garnish tops of cookies.
10. Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
11. Cool completely on racks.
12. May be frozen.