Ingredients
-
2
-
1/2
-
1
-
1
-
1 1/2
-
1/4
-
2
-
2
-
2
-
2
-
1/2
-
1
-
1/2
-
2
-
Directions
Fruitcake Cookies,I know a lot of people that are actually scared of fruitcake, but everyone I know adores these cookies.,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!,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.
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Steps
|
1
Done
|
Preheat the Oven to 300 Degrees F. |
|
2
Done
|
Combine the Flour, Baking Powder and Oats. |
|
3
Done
|
Mix Well With a Wire Whisk and Set Aside. |
|
4
Done
|
in a the Large Bowl of an Electric Mixer, Cream the Butter and Sugar at Medium Speed. |
|
5
Done
|
It Should For a Slightly Grainy Paste. |
|
6
Done
|
Add the Molasses, Brandy, Almond and Vanilla Extracts and the Eggs. |
|
7
Done
|
Beat Until Smooth. |
|
8
Done
|
Add the Flour Mixture, the Raisins, Pecans, Almonds and Cherries. |
|
9
Done
|
Blend at a Low Speed Until Just Combined. |
|
10
Done
|
Don't Overmix! |
|
11
Done
|
Drop by Rounded Tablespoons Onto an Ungreased Cookie Sheet (hint: Line With Parchment Paper), About 1 Inches Apart. |
|
12
Done
|
Bake For 25 Minutes or Until the Cookies Are Set. |
|
13
Done
|
Let the Cookies Set on the Sheet For a Few Minutes, and Then Transfer Them to a Cool, Flat Surface. |
