Yield: 48 cookies.
½ cup unsalted butter, at room temperature
1 cup light brown sugar, firmly packed
4 large eggs, beaten
3 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 cups chopped pecans
3 tablespoons brandy
1 cup candied pineapple, diced
½ cup candied orange rind, diced
½ cup candied lemon rind, diced
1 cup candied cherries, halved
Preheat oven to 275°. Line baking sheets with parchment paper. Spray parchment with cooking spray.
In a large bowl, use an electric mixer on low speed to cream together butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add 2½ cups flour and mix on low speed.
In another large bowl, whisk together ½ cup flour, baking soda, cardamom, and cinnamon. Add pecans, brandy, and fruits, and toss well; stir into butter mixture.
Drop 2 tablespoons of dough onto lined sheets 2 inches apart. Bake for 15 minutes. Let cookies cool on wire racks. Store in airtight containers until ready to serve.
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