|
|
Ingredients:
3/4 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots -- chopped
1/2 cup currants
1/2 cup golden raisins
Directions:
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
brandy and eggs in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
nutmeg. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
sheet to wire rack.
The Most Popular Cookie Cookbooks
• Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).• Betty Crocker's Cooky Book• Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)• Everything Kids' Cookbook: From Mac ' N Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun (Everything Kids Series)• Baking: From My Home to Yours• The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook• Martha Stewart's Baking Handbook• Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions• The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery• The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets |
|
|
