Prep Time: 15 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 24
■FOR THE COOKIES:
■3 teaspoons Milk
■3 teaspoons Baking Soda
■1 stick (1/2 Cup) Regular (salted) Butter, Softened
■1-⅓ cup Packed Brown Sugar
■2 whole Eggs
■1 cup Brandy
■1 Tablespoon Vanilla Extract
■2 cups Flour
■¾ cups Finely Chopped Pecans
■8 ounces, weight Candied Pineapple, Roughly Chopped
■4 ounces, weight Candied Red Cherries, Roughly Chopped
■4 ounces, weight Candied Green Cherries, Roughly Chopped
■½ cups (additional) Flour
FOR THE GLAZE:
■½ cups Brandy
■½ cups Packed Brown Sugar
■1 teaspoon Vanilla Extract
Preheat oven to 350 degrees.
Combine milk and baking soda and stir. Set aside.
Cream butter and brown sugar. Add eggs and mix lightly. Add milk/soda mixture and mix. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy and vanilla and mix until combined. Add nuts and combine.
Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet*
Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown!
Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well…within reason.)