Spicy Fruit Buttermilk Cookies with Brandy
Ingredients
| 3 cups ap flour | ||
| 1 tsp baking soda | ||
| 1/2 tsp kosher salt | ||
| 2 tsp ground cinnamon | ||
| 1/2 tsp ground cloves | ||
| 1/2 tsp ground allspice | ||
| 1/2 tsp powdered ginger | ||
| 1/2 cup buttermilk | ||
| 2 sticks butter, softened | ||
| 1 and 1/2 cups dark brown sugar, packed | ||
| 3 eggs | ||
| 1 tbs pure vanilla extract | ||
| 1 lb red candied cherries, chopped | ||
| 2 cups chopped dates | ||
| 1/2 lb candied pineapple rings, chopped | ||
| 6 cups chopped walnuts | ||
| 3 tbs brandy |
These are some wonderfully chewy, spicy cookies that contain dried cherries, pineapple, dates and walnuts.
- Preheat oven to 400 degrees.
- In a medium mixing bowl, stir together the flour, baking soda, salt, cinnamon, cloves, allspice and ginger. Set aside.
- in an extra large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add the eggs, vanilla, and buttermilk and mix thoroughly.
- Gradually add the flour mixture to the butter mixture and mix together well.
- Fold in the candied fruit, dates and walnuts.
- Drop by the rounded teaspoon full onto lightly greased baking sheets.
- Bake at 375 degrees for 18-20 minutes.
- Immediately after removing from the oven, brush the with brandy while still on the cookie sheets..
- Let the cookies sit on the cookie sheet for about 5 minutes before transferring to a wire rack to cool.
- Store in a tightly covered container.
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