Brandied Fruitcake Cookies

• 3/4 cup chopped candied cherry (I use red & green)
• 1/2 cup chopped candied pineapple (I use kitchen shears)
• 1/4 cup brandy
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter (room temp softened)
• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1/2 cup small curd cottage cheese
• 1/4 - 1/2 cup candied fruit, quartered (Garnish for tops of cookies)

1. In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
2. Cover and chill overnight.
3. In a small bowl, combine flour, baking powder and baking soda, set aside.
4. For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
5. Add egg and cottage cheese and beat until combined, beat in flour mixture.
6. Cover and chill overnight.
7. Stir brandied fruits mixture into batter.
8. Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
9. Add additional cherries to garnish tops of cookies.
10. Bake at 375u0b0F for 9 to 11 minutes or until bottoms are light brown.
11. Cool completely on racks.
12. May be frozen.

candied cherry, candied pineapple, brandy, flour, baking powder, baking soda, butter, sugar, vanilla, egg, cottage cheese, candied fruit

Taken from www.food.com/recipe/brandied-fruitcake-cookies-272881 (may not work)