new year's cookies

Some of my favorite days of the year are those right before January 1st. The Christmas celebrations have come and gone, people have had enough time to play with their gifts to just get bored with them, the decorations have gathered enough dust that they finally beg to be taken down. One celebration is ending and the next one is about to begin. It's one of the few times a year that I can feel loved ones around me start to look in anticipation towards the next thing, the new year.

I'm a sucker for resolutions, always have been. And these few days before the new year let me indulge in my love of new beginnings. I can finalize my resolutions. I can clean out my closets (mine need a thorough cleaning right now). And I can make these cookies.

This recipe was given to me by a coworker recently. It is a cookie that he would make every year at New Year's. The head note of the recipe describes these cookies being made every year by the wives for the men to bring around to neighbors wishing them happy new year, hence giving them their name: New Year's Cookies. 

The idea of wishing your neighbors a happy new year strikes a chord in me. Resolutions are often personal and not shared with others. But everyone is in the same boat right now, wanting to start the new year off right. Why not bake these cookies and give them as a gift of good luck in the new year? Sometimes just knowing we are all in this together is enough. So I wish you and your loved ones good luck in the new year with these cookies.

Happy New Year!

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.