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Brandied Fruitcake Cookies

Yield 3 Dozen (serving size: 1 cookie)

Ingredients

  • 4 ounces red candied cherries, chopped
  • 4 ounces green candied cherries, chopped
  • 4 ounces candied pineapple, chopped
  • 1/2 cup raisins
  • 1 1/2 cups all-purpose flour, divided
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons apple pie spice
  • 1/2 cup butter or stick margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup brandy
  • Cooking spray

Nutrition Information

  • calories 95
  • fat 2.8 g
  • satfat 1.7 g
  • protein 1.0 g
  • carbohydrate 16.8 g
  • cholesterol 13 mg
  • iron 0.4 mg
  • sodium 49 mg
  • caloriesfromfat 27 %
  • fiber 0.3 g
  • calcium 11 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 4 ingredients in a bowl; toss with 1/2 cup flour.

  3. Combine remaining 1 cup flour, baking soda, and apple pie spice.

  4. Beat butter at medium speed of a mixer until creamy; gradually add sugar, beating well. Add egg, mixing well. Stir in vanilla and brandy. Add flour mixture, mixing just until blended; stir in fruit mixture

  5. Drop level tablespoonfuls onto baking sheets coated with cooking spray. Flatten cookies slightly with back of a spoon. Bake at 325° for 12 to 14 minutes or until golden. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pan; let cool on wire racks.

Oxmoor House Healthy Eating Collection