It only takes a few minutes to stir-fry chicken pieces with fresh broccoli in a sweet and sour soy-ginger sauce. Serve with rice for a quick and gratifying dinner.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 11 hrs 30 mins |
| Total Time: | 12 hrs |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter
- 1 cup brown sugar
- ½ cup water
- 1 cup molasses
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 2 teaspoons vanilla extract
- 1 ¾ cups raisins
- 1 ¾ cups dates, pitted and chopped
- 2 cups pecans, chopped
- 1 ½ cups chopped candied fruit
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 ¼ cups all-purpose flour
Instructions
- 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.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 105 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the taste of these fruitcake flavored cookies. Fruity molasses type cookie. Will make again.
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 flavours or quality by NOT chilling/freezing the dough and also not letting the sugar mix sit for hours. You can do it all right away. I also only use a cup each of the fruits, and find the extra 1/4 c of flour to be too much. Again, all for my tastes. I always tell people make the recipe as is a few times, get a feel for it, then and have fun experimenting with it afterwards. Change up the nuts, too. I usually use half walnuts and half honey-roasted pecans.
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 time less molasses might make this recipe perfect for me.. Would make again.
I did add an egg just before adding the dry and I used dried apricots instead of candied fruit this time. I submitted the first photo so I know they look good.