English Rocks

English Rocks

This recipe was submitted by Verona Wilder and chosen to participate in the bakeoff. Wilder's recipe makes about 6 dozen cookies.

3/4 cup firmly packed light brown sugar

1/2 cup butter or margarine, softened

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup brandy (1/2 cup apple juice may be substituted)

2 cups chopped pecans

1/2 pound candied cherries, halved

1/2 pound candied pineapple, chopped

1 cup pitted dates, chopped

1 cup raisins

Beat brown sugar and butter at medium speed with an electric mixer until smooth. Add eggs, beating until mixture is blended. Combine flour and next 5 ingredients. Gradually add to butter mixture, beating until blended. Add brandy, beating until blended. Combine pecans and next 4 ingredients in a large bowl. Pour batter over pecan mixture and stir until blended. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Cool on baking sheets 2 to 3 minutes. Remove to wire racks to cool completely.