-1 cup butter, softened
-1 1/2 cups firmly packed brown sugar
-3 tablespoons Sonoma Farm Coffee Balsamic Vinegar Traditional Barrel Aged
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1 tablespoon ground cinnamon
-1 tablespoon ground allspice
-1 cup raisins
-1 cup chopped pecans
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add coffee balsamic, stirring well.
Combine flour, soda, cinnamon, and allspice in a large mixing bowl. Stir in raisins and pecans to coat well; add to creamed mixture.
Drop dough by heaping teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 8 minutes. Remove from cookie sheets, and cool on wire racks.