Fabulous Fruit Cake Cookies
|Butter||4 Tablespoon, softened|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Unsulphured molasses||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Brandy/Rum||1⁄4 Cup (4 tbs)|
|Nonfat plain yogurt||2 Tablespoon|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Dried blueberries/Currants||1 1⁄4 Cup (20 tbs)|
|Dried cherries||1 1⁄4 Cup (20 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped almonds||2 Cup (32 tbs)|
1. Preheat oven to 275°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in molasses, cinnamon, ginger, allspice, nutmeg, and mace until blended. Add eggs, brandy, and yogurt and blend well.
2. Add 1 1/2 cups of flour, baking soda, and salt and beat until blended. In a medium bowl, toss blueberries, cherries, raisins, and almonds with remaining 1/4 cup flour; stir into dough until well mixed.
3. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 25 to 30 minutes, until set. Remove to a rack and let cool completely.