Ingredients12 h servings 195 cals
- Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours.
- Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm.
- Preheat an oven to 350 degrees F (175 degrees C).
- Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Per Serving: 195 calories; 7.3 g fat; 32.6 g carbohydrates; 1.7 g protein; 10 mg cholesterol; 104 mg sodium. Full nutrition
ReviewsRead all reviews 3
Love it!! I've made this recipe a few times now and have made a few alterations for my own tastes. I use 1/3 C of brown sugar, you don't need a full cup. I've also found no difference in flavour...
It was an okay recipe. Everything turned out great except I think the amount of molasses is a bit high. Mine ended up darker then the ones in the picture. I followed this recipe exactly. Next ti...