This recipe is from my blogging friend, Karen. Since today’s earlier recipe might not be ready in time for the holidays, I am sending you one of HER cookie recipes which I just baked. I didn’t bother with the glaze…your choice… Check out her other recipes as well as beautiful photos of her home in New England at Christmas – http://backroadjournal.wordpress.com
Brandied Fruit and Nut Cookies BYJ
Preheat oven to 350 degrees.
- 1/3 c. brandy (I used Calvados apple brandy)
- 1/2 c. golden raisins
- 1/2 c. orange flavored Craisins or dried cranberries
- 1 c. dried apricots, chopped in small pieces
- 3/4 c. packed brown sugar
- 1/2 c. butter, softened
- 2 eggs
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 2 c. flour
- 2 tsp. baking powder
- 1 c. chopped pecans
Mix the fruit and brandy in a bowl and let marinate for 10 minutes. Cream together the brown sugar, butter, eggs and spices. Drain the brandy from the fruit into the sugar mixture and stir. Mix in the flour and baking powder. Stir in the reserved fruit and nuts.
Drop cookie dough by rounded teaspoonfuls onto a Silpat or parchment lined baking sheet. They do spread out so if you want them smaller, follow the directions and keep small). Bake about 10 minutes or until the cookies are light brown. Place cookies on cooling rack. Makes about 5 dozen cookies.
If you wish to glaze the cookies mix 2 c. of powdered sugar, 2 to 3 Tbsp. brandy and 1 tsp. vanilla together and dip the tops of the cookies into glaze and let dry.