Fruit Cake Cookies

Brandied Drop Fruit Cake Cookies Recipe

1 teaspoon brandy extract mixed with 1/3 cup water can be used in place of the brandy. Your favorite combination of dried fruits can be substituted for those suggested.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup packed brown sugar
• 1/2 cup butter, softened
• 1/3 cup brandy
• 2 large eggs
• 1 cup chopped pecans
• 1 cup dried apricots, coarsely chopped
• 1/2 cup currants
• 1/2 cup golden raisins

1. In a medium mixing bowl whisk together the flour, baking powder, and spices until well blended.
2. In a large bowl, beat the brown sugar, butter, brandy, and eggs with an electric mixer on medium speed until well blended.
3. Stir the flour mixture just until combined.
4. Stir in the nuts and fruits until incorporated.
5. Cover the bowl with plastic wrap and chill for at least one hour.
6. When you are ready to bake, heat the oven to 350F degrees. Line cookie sheets with parchment paper.
7. Drop the cookie dough by rounded teaspoonfuls unto the prepared sheets, about 2 inches apart. Bake until light golden brown, about 9 to 11 minutes.
8. Remove from the oven and transfer the cookies to a wire rack to cool completely before storing.

This recipe makes about 5 dozen Drop FruitCake Cookies