From: Art of Gluten-Free Baking (artofglutenfreebaking.com)
Note: This recipe uses my flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place, or in fridge for long-term storage). 1 cup of this mix equals 140 g. Use this mix cup-for-cup or gram-for-gram in all of your recipes:
1 1/4 cups (170 g) brown rice flour
In a small bowl, mix together the flour, baking soda and salt.
In a large bowl, using a large spoon, beat together butter and brown sugar until smooth. Add the egg and beat until combined and smooth. Add the brandy, beat until combined. Add the flour mixture and beat until combined. Add the pecans, cherries, and dates and mix until combined. The dough will be quite stiff.
Cover with plastic wrap and chill in refrigerator for about 1 hour.
When ready to bake, preheat oven to 375 degrees F/190 degrees C/Gas Mark 5. Line two cookie sheets with parchment paper.
Remove cookie dough from refrigerator. Here’s where you get to choose the size of your cookies. Remove either teaspoon or tablespoon-sized pieces of dough, and use your hand roll dough into balls and place on cookie sheet, at least 1 inch apart. With your fingers, press each ball lightly to flatten a bit. Alternately, you can leave in ball form for a more rounded cookie.
Bake at 375 degrees for 12-15 minutes. The longer you bake the cookies, the more crunchy they will be. Do not overbake.
Remove from oven and place cookies on a wire rack to cool.
Store in an airtight container for up to 7 days.