Brandied Fruit Drops Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  packed brown sugar
     1/2           cup  butter or margarine -- softened
     1/3           cup  brandy
  2                     eggs
  2               cups  all-purpose flour
  2          teaspoons  baking powder
  1           teaspoon  ground cardamom
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground nutmeg
  1                cup  chopped pecans
  1                cup  dried apricots -- chopped
     1/2           cup  currants
     1/2           cup  golden raisins

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.

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.

Brandy Snap Cups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter or margarine
     1/4           cup  dark corn syrup
  2        tablespoons  plus 2 teaspoons brown sugar
  1           teaspoon  brandy
  6        tablespoons  all-purpose flour
     1/4      teaspoon  ground ginger
  4               cups  mixed fresh strawberries and raspberries
     2/3           cup  raspberry jam -- melted

Heat oven to 350º. Heat butter, corn syrup and brown sugar to boiling in 1 1/2-quart saucepan, stirring frequently; remove from heat. Stir in brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by heaping teaspoonfuls at least 5 inches apart onto lightly greased cookie sheets or line sheets with baking parchment paper. Bake until cookies have spread into 4- or 5-inch rounds and are golden brown, 3 to 4 minutes (watch carefully as these cookies brown quickly).

Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, shape over inverted drinking glass about 2 to 2 1/2 inches in diameter. Allow cookies to harden; remove gently and place on wire racks. Cool completely. If cookies become too crisp to shape, return to oven to soften about 1 minute. Fill each cookie cup with 1/4 cup berries. Drizzle with jam.