Festive Fruitcake Cookies

• Cookies:
• 3 teaspoons Milk
• 3 teaspoons Baking Soda
• 1 stick (1/2 Cup) Regular (salted) Butter, Softened
• 1-1/3 cup Packed Brown Sugar
• 2 whole Eggs
• 2-1/2 cups Flour
• 1 cup Brandy
• 1 Tablespoon Vanilla Extract
• 3/4 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
• 1/2 cups (additional) Flour
• GLAZE
• 1/2 cups Brandy
• 1/2 cups Packed Brown Sugar
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350 degrees.
2. Combine milk and baking soda and stir. Set aside.
3. Cream butter and brown sugar. Add eggs and mix lightly. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy until combined. Add nuts and combine.
4. 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*
5. 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!
6. 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! (Wellwithin reason.)

cookies, milk, baking soda, regular, brown sugar, eggs, flour, brandy, vanilla, pecans, weight candied pineapple, weight candied red cherries, weight candied, flour, brandy, brown sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/festive-fruitcake-cookies-50110980 (may not work)