BRANDIED FRUITCAKE COOKIES
These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!
Provided by YaYa1689
Categories Drop Cookies
Time 39m
Yield 54 Cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
- Cover and chill overnight.
- In a small bowl, combine flour, baking powder and baking soda, set aside.
- For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
- Add egg and cottage cheese and beat until combined, beat in flour mixture.
- Cover and chill overnight.
- Stir brandied fruits mixture into batter.
- Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
- Add additional cherries to garnish tops of cookies.
- Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
- Cool completely on racks.
- May be frozen.
Nutrition Facts : Calories 44, Fat 1.9, SaturatedFat 1.2, Cholesterol 8.8, Sodium 31.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.5, Protein 0.8
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