Festive Fruitcake Cookies Recipes

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FRUITCAKE COOKIES

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11



Fruitcake Cookies image

Steps:

  • Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
  • Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

FESTIVE FRUITCAKE

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 36 servings

Number Of Ingredients 11



Festive Fruitcake image

Steps:

  • HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
  • COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
  • BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
  • WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
  • Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

Crisco® Flour No-Stick Spray
2 cups water
1/4 cup Crisco® Pure Vegetable Oil
2 large eggs
2 (16.6 oz.) pkgs. Pillsbury® Date Quick Bread
2 cups pecan halves
2 cups raisins
2 cups candied cherries, halved
1 cup cut-up candied pineapple
1/4 cup Smucker's® Apple Jelly or Smucker's® Red Raspberry Fruit Syrup
Additional cherries and pecans for garnish if desired

FRUITCAKE CHRISTMAS COOKIES

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 13



Fruitcake Christmas Cookies image

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

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



My Grandma's Fruitcake Cookies image

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

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

FESTIVE FRUITCAKE BARS

Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14



Festive Fruitcake Bars image

Steps:

  • Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
  • In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
  • Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 1/2 cups candied cherries
1 package (8 ounces) pitted dates, cut in half
1 cup coarsely chopped pecans or filberts
1/3 cup granulated sugar
2 tablespoons orange juice

FRUITCAKE COOKIES

Make and share this Fruitcake Cookies recipe from Food.com.

Provided by rn7092

Categories     Drop Cookies

Time 45m

Yield 48 cookies

Number Of Ingredients 16



Fruitcake Cookies image

Steps:

  • Combine first 6 ingredients in a small bowl.
  • Set aside 1/2 cup of mixture.
  • Combine, pecans, fruit mix, dates and cherries; mix well.
  • Dredge fruit mixture in reserved 1/2 cup flour mixture.
  • Cream butter in a large bowl; gradually add sugar, beating until fluffy.
  • Add eggs, one at a time, beating well.
  • Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
  • Stir in fruit mixture.
  • Drop dough by level teaspoons onto greased cookie sheets.
  • Bake at 325 degrees for 15 minutes or until golden.
  • Cool on wire rack.
  • Makes 4 dozen.

Nutrition Facts : Calories 144.1, Fat 7.1, SaturatedFat 0.8, Cholesterol 8.9, Sodium 55.4, Carbohydrate 19.9, Fiber 1.3, Sugar 15.3, Protein 1.5

1 1/2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups chopped pecans
8 ounces mixed candied fruit
8 ounces chopped dates
4 ounces candied red cherries, chopped
4 ounces green glazed cherries, chopped
1/2 cup margarine, softened
1 cup firmly packed brown sugar
2 eggs
1/3 cup white wine (may substitute milk, if desired)
1 1/2 tablespoons milk

FESTIVE FRUITCAKE COOKIES

I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.

Provided by Kathleen Constance

Categories     Drop Cookies

Time 50m

Yield 48 cookies

Number Of Ingredients 12



Festive Fruitcake Cookies image

Steps:

  • Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
  • Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
  • Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
  • Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
  • Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
  • Bake at 350 degrees for 10 to 12 minutes, or until golden.

Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1

1 cup golden raisin
1 1/2 cups chopped candied fruit
1/2 cup chopped crystallized ginger
1 cup chopped nuts
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

FRUITCAKE COOKIES

Make and share this Fruitcake Cookies recipe from Food.com.

Provided by Dancer

Categories     Drop Cookies

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 12



Fruitcake Cookies image

Steps:

  • Sift flour with soda and salt.
  • Cream shortening.
  • Add brown sugar.
  • Add eggs and beat until light and fluffy.
  • Add flour, buttermilk, nuts, mixed fruit, dates, chopped candied cherries; mix well.
  • Chill dough several hours.
  • Then drop by teaspoon two inches apart on lightly greased baking sheet.
  • Cook 10-12 minutes.
  • You can freeze these cookies until you want them.

Nutrition Facts : Calories 1877.3, Fat 75.3, SaturatedFat 15.7, Cholesterol 107.4, Sodium 1021.5, Carbohydrate 291.9, Fiber 14.9, Sugar 179.9, Protein 22.6

4 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
2 cups dark brown sugar
2 eggs
2/3 cup buttermilk
1 cup chopped pecans
2 cups chopped dates
1 cup chopped candied cherry
1/2 cup candied fruit
1/2 cup dates

FRUITCAKE COOKIES

Make and share this Fruitcake Cookies recipe from Food.com.

Provided by Susie in Texas

Categories     Drop Cookies

Time 15m

Yield 120 cookies

Number Of Ingredients 14



Fruitcake Cookies image

Steps:

  • Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
  • Set aside.
  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
  • Add egg yolks, mixing well.
  • Dissolve soda in milk; add to creamed mixture.
  • Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
  • Beat egg whites (at room temperature) until stiff; fold into batter.
  • Fold in fruit mixture.
  • Drop dough by rounded teaspoonfuls onto greased cookie sheets.
  • Bake at 325F for 12 to 15 minutes.
  • Cool on wire racks.

Nutrition Facts : Calories 78.1, Fat 3.6, SaturatedFat 0.8, Cholesterol 8.3, Sodium 45.2, Carbohydrate 10.8, Fiber 0.7, Sugar 6.9, Protein 1.1

16 ounces candied pineapple, chopped
8 ounces cherries, red
8 ounces cherries, green candied,chopped
2 cups raisins, golden
4 cups pecans or 4 cups walnuts, chopped
3 1/2 cups flour, all purpose
1/2 cup butter or 1/2 cup margarine, softened
1 cup brown sugar, firmly
4 eggs, separated
1 tablespoon baking soda
3 tablespoons milk
1/4 cup brandy
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground

FESTIVE FRUITCAKES

Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.-Kathy Leichty, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 loaves (16 slices each).

Number Of Ingredients 6



Festive Fruitcakes image

Steps:

  • Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

2 large eggs
2 cups water
2 packages (15.4 ounces each) nut quick bread mix
3 cups mixed candied fruit
2 cups chopped pecans
2 cups raisins

MOM'S CHRISTMAS FRUITCAKE COOKIES

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14



Mom's Christmas Fruitcake Cookies image

Steps:

  • The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
  • Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
  • Whisk baking soda into the milk and let it dissolve.
  • Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
  • Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

FESTIVE FRUITCAKE I

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 48

Number Of Ingredients 22



Festive Fruitcake I image

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  • In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  • Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  • In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  • In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  • Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g

12 cups raisins
3 cups dried currants
2 pounds candied mixed fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, drained
1 ¼ cups dates, pitted and chopped
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can crushed pineapple with juice
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
4 cups whole or chopped walnuts
12 egg whites

NELL'S FRUITCAKE COOKIES

Altho this recipe requires a lot of "cutting/chopping"... it's worth every second. I made this for a cookie exchange one time and afterwards, when the hostess' husband arrived home... he took one look at my cookies and said "My grandmother made those fruitcake cookies!" ... to which I responded... "So did mine." He loved them and requested the recipe, which I gladly shared.

Provided by Impera_Magna

Categories     Drop Cookies

Time 40m

Yield 36 cookies

Number Of Ingredients 12



Nell's Fruitcake Cookies image

Steps:

  • Cream together crisco and sugar.
  • Stir in egg; add milk and blend well.
  • Sift dry ingredients together, stir in to batter.
  • Add nuts, dates, and cherries, stirring to distribute evenly.
  • Chill dough 1 hour.
  • Preheat oven to 400 degrees.
  • Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
  • Bake 10-12 minutes until lightly brown.
  • Cool on wire rack.

1/2 cup Crisco
1 cup brown sugar
1 egg
1/4 cup milk
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans or 1 cup walnuts
1 cup chopped dates (the whole ones you have to cut up are better than the pre-diced one)
1/2 cup candied red cherries, cut in quarters
1/2 cup green glazed cherries, cut in quarters

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From theseasonedmom.com


23 IDEAS FOR RECIPES FOR FRUITCAKE COOKIES
18. Betty s Festive Fruitcake Cookies ☆ Recipe Video by. Best Recipes For Fruitcake Cookies from Betty s Festive Fruitcake Cookies ☆ Recipe Video by. Source Image: ifood.tv. Visit this site for details: ifood.tv
From thecluttered.com


FRUITCAKE COOKIES | CALGARY CO-OP
Preheat the oven to 350°F. 2. In a large bowl, combine the raisins, cranberries, apricots, zest, and orange juice and let stand for an hour or so, stirring the mixture a few times as it sits, or until it absorbs the liquid. 3. In a small bowl, combine flour, cinnamon, ginger, allspice, baking powder and salt; set aside. 4.
From calgarycoop.com


CLASSIC HOLIDAY FRUITCAKE DROP COOKIES - MOM'S DINNER
Pour in the buttermilk and vanilla and mix another minute. In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg. Add the flour a little at a time to the cookie dough mixture, just until combined. Stir/Mix in the candied cherries, dates and chopped pecans.
From momsdinner.net


FRUITCAKE COOKIES - FOOD LOVIN FAMILY
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or silicone mat. In a large bowl, stir together cherries, pineapple, dates, and nuts. Stir in flour and baking soda. In a separate bowl, mix together shortening, brown sugar and eggs. Mix in cloves and cinnamon.
From foodlovinfamily.com


FESTIVE FRUITCAKE RECIPES - FOOD NETWORK
Christmas Fruitcake. This classic Christmas fruitcake recipe has been around for more than 100 years! Chock-full of plump dried fruit like cherries, raisins and dates, whole pecans and a generous amount of Port, this festive dessert will glisten on your holiday table. Get the recipe.
From foodnetwork.ca


FESTIVE FRUITCAKE COOKIES | RECIPELION.COM
These scrumptious cookies are stuffed with classic fruitcake ingredients, like red and green candied cherries, dates, and pecans. They will remind you of Christmases past with their festive appearance and taste. Start a Christmas tradition with this fruitcake cookies recipe. Click here for the dessert recipe. Cooking Time 15 min.
From recipelion.com


EASY FRUITCAKE COOKIES RECIPE - EVERYDAY EILEEN
Preheat the oven to 350°F. Spray a cookie sheet with non-stick baking spray, set aside. In a large mixing bowl using a hand mixer, mix together the brown sugar, white sugar, and butter until well combined, about 1-2 minutes. Once the sugar mixture is well blended, add in …
From everydayeileen.com


OLD-FASHIONED FRUITCAKE COOKIES - THE KITCHEN IS MY PLAYGROUND
Combine chopped candied cherries, candied pineapple, dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside. Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract.
From thekitchenismyplayground.com


FRUITCAKE COOKIES - LOVE ON A PLATE
Instructions. Preheat oven to 300 degrees F. In a large bowl, cream together butter and sugar using a hand mixer. Add eggs, salt, vanilla, lemon, and cinnamon and mix until well incorporated. Add the flour and baking soda and mix well. Fold in fruit and pecans.
From loveonaplate.net


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