CANDIED FRUIT COOKIES
These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. -Florence Monson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
MY GRANDMA'S FRUITCAKE COOKIES
My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.
Provided by minky410
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 144
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
- Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g
SCANDINAVIAN GINGER CITRON COOKIES
Swedish chef Marcus Samuelsson fondly remembers baking these cookies with his grandmother. And at his New York restaurant Aquavit, the deliciously chewy, spicy treats have been handed out as Christmas gifts. Adapted from Mom's Secret Recipe File, edited by Chris Styler. Recipe found in the Toronto Star web site.
Provided by Dreamer in Ontario
Categories Drop Cookies
Time 41m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Line 2 baking sheets with parchment.
- Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant, 1 to 2 minutes then remove from heat.
- Sift flour, toasted spices, baking soda, salt and pepper into medium bowl.
- In large bowl, cream butter and sugars until fluffy, 2 minutes using electric mixer on medium speed.
- Beat in eggs one at a time, blending well.
- Beat in molasses scraping bowl as needed.
- On low speed, beat in flour mixture until moistened and clumped.
- Stir in citron.
- Scoop rounded tablespoons of dough and dollop onto prepared sheets, spaced at least 3 inches apart. (For tidier cookies, briefly toss each dollop in lightly greased hands to form an uneven round and return to sheets.).
- Bake on racks just above and below centre of preheated 350F oven until tops look dry, about 10 minutes, switching pans on racks at halftime. Remove from oven.
- Sit pans on cooling racks for 2 minutes.
- Gently transfer cookies to racks to cool completely.
- Repeat with remaining dough.
- Arrange cookies on serving platter and dust with icing sugar (if desired).
Nutrition Facts : Calories 78.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 11.3, Sodium 106.3, Carbohydrate 13.9, Fiber 0.2, Sugar 7.5, Protein 1
CANDIED-FRUIT SQUARES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
CITRUS COOKIES
Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
- Preheat oven to 325 degrees. Unwrap 1 half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
- Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
- Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.
CITRON FRUIT COOKIES RECIPE
Provided by á-5717
Number Of Ingredients 14
Steps:
- Preheat oven 375o, grease cookie sheets. Combine shortening, sugar, egg, sour cream, raisins, nuts and citron. In a small bowl add flour mixture to shortening mixture, stirring until blended. Drop rounded teaspoons 2 inches apart on cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Let cool. Garnish with citron pieces.
CITRUS COOKIES
Provided by Christina Tosi
Categories Cookies Kid-Friendly Lemon Lime Orange
Yield Makes 1 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°F.
- 2. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
- 3. Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
- 4. Portion 2 3/4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.
FRUITCAKE COOKIES
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
- Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
- Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
- Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.
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ORANGE, LEMON AND LIME CITRUS COOKIES - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (34)Total Time 25 minsCategory CookiesCalories 70 per serving
- In a small bowl, zest all the citrus. Remove about 2 teaspoons of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 teaspoons of zest. Combine with a fork and set aside.
- In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
- Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously.
- Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional).
15 FAVORITE FRUIT COOKIES TO BRIGHTEN UP YOUR DAY
From allrecipes.com
Author Isadora BaumPublished May 6, 2020Estimated Reading Time 3 mins
- Raspberry and Almond Shortbread Thumbprints. Thumbprint cookies are so fun because the outside is flaky and light from the shortbread while the inside has a great jam-like filling.
- Easy Lemon Cookies. These lemon cookies are light and citrusy, and they're a great recipe to bring to a summer BBQ. They use lemon extract and a baking mix to bring out the flavors.
- Beth's Spicy Oatmeal Raisin Cookies. These spicy oatmeal raisin cookies are packed with fruit from the raisins, and have a nice chewy texture as well as a spicy kick, to settle that sweet craving.
- Chewy Coconut Cookies. These nutty and fruity cookies are perfectly chewy and soft. Add in flaked coconut for that great texture and flavor. They are done in under an hour too!
- White Chocolate and Cranberry Cookies. These chocolate and cranberries cookies are a lighter twist on a chocolate chip cookie, with the addition of tart cranberries for fruitiness.
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