FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
FRUITCAKE COOKIES
Provided by Ina Garten
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
QUICK FRUITCAKE COOKIES
For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.-Bonnie Milner, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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
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.
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
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
BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
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
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.
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.
FRUIT CAKE COOKIES
Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
- Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g
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