Spicy Fruit Buttermilk Cookies with Brandy


  • 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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