Festive brownie cookies
Source of Recipe
First published in Chatelaine's 11/2001 issue
List of Ingredients
1 cup ( 250 mL) finely chopped candied fruit, such as cherries, pineapple or mixed peel
1/2 cup ( 125 mL) rum or brandy
1-1/4 cups ( 300 mL) unsalted butter, at room temperature
1 cup ( 250 mL) granulated sugar
1/2 cup ( 125 mL) brown sugar
2 eggs
3 tbsp ( 45 mL) rum or brandy
1-1/2 tsp ( 7 mL) vanilla
2 cups ( 500 mL) all-purpose flour
2/3 cup ( 150 mL) cocoa powder
1/2 tsp ( 2 mL) baking soda
1/2 tsp ( 2 mL) salt
1-1/2 cups ( 375 mL) pecans or walnuts, toasted and chopped
1 cup ( 250 mL) chocolate chips
Recipe
1. To speed up candied fruit's absorption of rum, mix fruit with 1/2 cup (125 mL) rum in a small microwave-safe bowl. Microwave, uncovered, on high for 2 minutes. Or soak fruit in rum, at room temperature, until absorbed, about 2 to 3 hours.
2. Preheat oven to 350F (180C). Lightly grease cookie sheets. Beat butter in a large bowl until creamy. Gradually beat in granulated and brown sugars until combined. Then, beat in eggs, 1 at a time, then 3 tablespoons rum and vanilla.
3. In another bowl, stir flour with cocoa, baking soda and salt. Gradually stir into butter mixture. Do not overmix. Stir in soaked fruit, nuts and chocolate chips just until evenly distributed.
4. Drop by heaping tablespoonfuls, about 3 inches (7.5 cm) apart, onto greased cookie sheets. Bake in preheated oven until centers seem set when lightly touched, about 12 to 14 minutes. Remove cookies to a rack to cool completely. Cookies will keep well in an airtight container in a cool place for several days and can be frozen.
Nutrients per cookie
.9 g protein , 5.5 g fat , 10 g carbohydrates , .4 mg iron , 7 mg calcium , 91 calories
Helpful hints
Note
Using 2/3 cup (150 mL) cocoa produces a robust chocolate flavour. For a milder taste, reduce cocoa to 1/2 cup (125 mL).
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