Prep Time::10 mins
Cook Time::20 mins
Additional Time:: 11 hrs 30 mins
Total Time:: 12 hrs
Servings::48
Yield::4 dozen
Ingredients
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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
Directions
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.