1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
8 cups butter, softened
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups pureed fruit
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup yellow corn syrup
1 cup sweetener
3 cups white sugar
1 teaspoon vanilla extract
1 cup rolled oats
3 tablespoons brandy
2 cups semi-sweet chocolate chips
2 cups biscuit dough
Preheat the oven to 375 degrees F (190 degrees C). Roll two cookie dough squares into cookies. Place them onto ungreased cookie cutters. Place them 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Allow cookies to cool slightly, then cut into squares. Serve warm with drizzle of brandy glaze or molasses.