Brandied Fruit Drops
A Betty Crocker betty-crocker-cookies recipe for Brandied Fruit Drops.
Ingredients
- 0.8 cup packed brown sugar
- 0.5 cup butter or margarine, softened
- 1/3 cup brandy
- 2 eggs
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 cup chopped pecans
- 1 cup dried apricots, chopped
- 0.5 cup currants
- 0.5 cup golden raisins
Instructions
- 1
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, brandy and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and nutmeg. Stir in remaining ingredients. Page 13 Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "60 Cookies" Protein; 10g Carbohydrate; 6mg Cholesterol; 38mg Sodium Other Carbohydrates Currants are seedless, dried zante grapes and look like miniature raisins. Raisins can be used instead of currants. "I Don't Have That" 1 teaspoon brandy extract mixed with 1/3 cup water can be substituted for the brandy.