New Year's Cookies
Adapted from "James Beard's American Cookery" by James Beard
The dried fruits and nuts in this recipe can be swapped out for your favorite combination, making these cookies easy to customize. To avoid excessive spreading of the cookies, the dough needs to be chilled before scooping, so keep that in mind when planning out the recipe.
1 cup unsalted butter, softened
7 ounces granulated sugar
7.5 ounces golden brown sugar
2 large eggs
15 ounces sifted unbleached all-purpose flour
3 tablespoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup brandy, divided
1 cup golden raisins
1 cup toasted walnuts, coarsely chopped
1 cup dried cherries
1 cup dried apricots
Preheat the oven to 350 degrees. Line two half sheet pans with parchment paper or Silpats and set aside.
In a medium bowl, combine the raisins, cherries, and apricots and add 1/2 cup of the brandy and stir to combine. Set aside for 15 minutes so the dried fruits absorb most of the liquid.
In another bowl, combine the flour, baking powder, salt, and spices and stir to combine.
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy, about 2 minutes. Add the eggs one at a time, combining thoroughly after each addition. Stir in the flour mixture until just combined. Add the remaining 1/4 cup of brandy, the brandy-soaked fruits, and the nuts and stir to combine. Chill dough in the refrigerator for 30 minutes before scooping.
Using a #50 cookie scoop (approximately 1 tablespoon), scoop dough onto prepared sheets leaving 2 inches of space between each cookie. Bake for 10-12 minutes, rotating pans halfway through. Let cool on pans and then store in airtight contaners.