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Categories:
flour baking powder oats butter brown sugar molasses brandy vanilla almond eggs raisins pecans almonds candied cherries
Viewed: 45 - Published at: 9 years agoIngredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 cup quick oats (but not instant)
- 1 cup salted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/4 cup molasses
- 2 teaspoons brandy
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 large eggs
- 1/2 cup raisins (3 ounces)
- 1 cup chopped pecans (4 ounces)
- 1/2 cup chopped almonds (2 ounces)
- 2 cups candied cherries, chopped (about 14 ounces)
Method
- Preheat the oven to 300 degrees F.
- Combine the flour, baking powder and oats.
- Mix well with a wire whisk and set aside.
- In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
- It should for a slightly grainy paste.
- Add the molasses, brandy, almond and vanilla extracts and the eggs.
- Beat until smooth.
- Add the flour mixture, the raisins, pecans, almonds and cherries.
- Blend at a low speed until just combined.
- Don't overmix!
- Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 1/2 inches apart.
- Bake for 25 minutes or until the cookies are set.
- Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.
