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
HONEY REFRIGERATOR COOKIES
Steps:
- Cream together 1/2 cup each of honey, brown sugar, and shortening. Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats. Shape the dough into a roll or loaf, or press it into refrigerator cookie molds. Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F) for 10 to 12 minutes.
MIXED FRUIT-AND-NUT COOKIES
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
- Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
FRUIT 'N NUT DROP SUGAR COOKIE RECIPE
Celebrate the season with delicious flavor, and check out this Fruit 'n Nut Drop Sugar Cookie Recipe. Chock-full of dates, walnuts and candied cherries, this delectable Fruit 'n Nut Drop Sugar Cookie Recipe is sure to become a holiday tradition.
Provided by My Food and Family
Categories Dairy
Time 41m
Yield Makes about 4 doz. or 24 servings, 2 cookies each.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
- Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
WALNUT REFRIGERATOR COOKIES
My friend, Carolyn, brought these cookies into the quilt shop where I work and I begged her for the recipe. This is a delicious, fast refrigerator cookie that has just the right amount of sweetness. I made a batch at my first opportunity and my hubby loved them as much as I did, especially with a hot cup of coffee. The rolls of dough would be great to put in the freezer too, so you could have these little gems whenever you want too.
Provided by Georgeann Dodge
Categories Frozen Desserts
Time 20m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, both sugars, salt and baking soda.
- Add butter, egg and vanilla. Beat with an electric mixer until blended.
- Stir in walnuts.
- Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
- When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
- Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 116.4, Fat 7.4, SaturatedFat 3.5, Cholesterol 18.7, Sodium 73, Carbohydrate 11.6, Fiber 0.4, Sugar 5.9, Protein 1.4
FRUIT AND NUT REFRIGERATOR COOKIES
This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.
Provided by Dorel
Categories Dessert
Time 30m
Yield 96 cookies
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, baking soda and salt; set aside.
- Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
- Stir flour mixture into creamed mixture.
- Mix well.
- Add fruit and nuts.
- Chill for at least 1/2 hour for easier handling.
- Shape dough into smooth rolls about 1 1/2 inches in diameter.
- Wrap in waxed paper or clear wrap and chill overnight or until firm.
- Slice with sharp knife in 1/4 inch slices.
- Place on ungreased cookie sheet.
- Bake at 375°F for 8-10 minutes or until golden.
SIMPLE REFRIGERATOR COOKIES
These refrigerator cookies are super easy and can be kept in the freezer for whenever a craving arises. The date-nut variation in the notes is a perfect holiday cookie and a tradition in my husband's family.
Provided by Alicia
Categories Refrigerator Cookies
Time 38m
Yield 36
Number Of Ingredients 7
Steps:
- Mix sugar, shortening, egg, and vanilla extract together in a bowl until well combined.
- Stir flour, baking soda, and salt together in a separate bowl; mix into sugar-shortening mixture until a dough forms.
- Form dough into a roll 2 inches in diameter; wrap in waxed paper and twist the ends to seal. Chill dough until firm, about 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Unwrap dough; use a thin, sharp knife to make 1/8-inch slices. Place cookies on an ungreased baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 8.6 g, Cholesterol 5.2 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 36.8 mg, Sugar 3.9 g
FRUIT 'N' NUT COOKIES
Once after making a fruit cake, I had some fruit and nuts left over. I mixed them into a basic cookie dough along with pineapple and coconut. These soft, colorful cookies are a nice addition to a Christmas dessert tray.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 14
Steps:
- Cream butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder and salt; gradually add to creamed mixture. Stir in remaining ingredients. Shape into three 10-in. rolls; wrap each in plastic. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
REFRIGERATOR COOKIES III
These will freeze well for several months.
Provided by Stephanie
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 42
Number Of Ingredients 8
Steps:
- Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
- Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
- Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13.2 g, Cholesterol 8.9 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 73.9 mg, Sugar 6.4 g
REFRIGERATOR COOKIES II
Melts in your mouth - a rich cookie! Dough may be kept in refrigerator as long as 1 week, freeze dough for longer storage.
Provided by Martha
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 30
Number Of Ingredients 7
Steps:
- Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
- Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
- Preheat oven to 400 degrees F (200 degrees C).
- With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.8 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 44.9 mg, Sugar 7.2 g
NEAPOLITAN REFRIGERATOR COOKIES
Make and share this Neapolitan Refrigerator Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT10m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- in large bowl, combine 3/4 cup crisco with sugar.add egg and almond extract.mix well.
- sift flour with baking powder, and blend into creamed mixture --
- divide dough into 3 portions.
- to one portion, add 1 tbls crisco and cocoa --
- to another bowl, add a few drops of red food coloring and strawberry extract -- blend well.
- with plastic wrap, line a loaf pan about 3x6" and 2" deep --
- press chocolate dough into bottom of pan, brush with egg white.press white dough over chocolate dough, brush with egg white, then press strawberry dough on top and brush with egg white --
- wrap plastic wrap around the three layers to cover.
- chill several hours in refrigerator.
- preheat oven to 375*.
- remove dough and cut into 1/4" slices.
- bake on ungreased cookie sheet for 10-12 minutes or firm.
- transfer to wire rack to cool.
Nutrition Facts : Calories 851.9, Fat 47.1, SaturatedFat 14.3, Cholesterol 52.9, Sodium 214.7, Carbohydrate 100.1, Fiber 2.6, Sugar 50.5, Protein 9.5
LEMON REFRIGERATOR COOKIES
This recipe brings back warm memories of watching my mom bake when I was a girl. To this day, the holidays wouldn't be the same without these cookies.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans. Shape into two 9-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/8 -in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 250° for 21-22 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts :
REFRIGERATOR COOKIES
"During the holidays, I usually keep at least two rolls of this cookie dough in my freezer in case I need something special in a hurry," writes Dottie Gray of Bartlett, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 47mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FRUIT AND NUT COOKIES
Here is one of my favorite cookies. My Mom used to tell me that these were healthy breakfast cookies and would pack a couple in my lunch if I didn't have time to eat breakfast before school.
Provided by queenbeatrice
Categories Drop Cookies
Time 24m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine brown sugar, sugar and vegetable oil thoroughly.
- Add egg and vanilla and beat well.
- Blend in banana, walnuts, coconut and raisins.
- Sift together flour, baking soda and salt.
- Add to first mixture along with oats.
- Blend until well combined.
- Shape dough into 1" balls; place on parchment paper lined baking sheet and press down with a fork which has been dipped in warm water.
- Bake for 12 to 14 minutes.
CHOCOLATE FRUIT N NUT COOKIES
Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT AND NUT REFRIGERATOR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add vanilla and egg and beat until smooth. Add flour mixture and beat until combined.
- Remove bowl from mixer and using a wooden spoon, stir in dates, apricots, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, 2-by-1 1/2-by-7 1/2 inches. Wrap each log in parchment then in plastic wrap. Refrigerate or freeze until firm, about 4 hours in refrigerator or 2 hours in freezer. Dough can be made ahead up to this point and frozen for up to 3 months.
- Heat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4- to 1/8-inch slices. Place on prepared sheets, 20 per sheet, about 1 inch apart. Bake until firm and barely browning around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with royal icing and let sit 1 hour to set icing.
FRUIT AND NUT OATMEAL COOKIES
Make and share this Fruit and Nut Oatmeal Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 38m
Yield 54 cookies, about
Number Of Ingredients 16
Steps:
- In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
- Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
- Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake at 375° for 8 minutes or until edges are lightly browned.
- Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
- To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
- To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.
Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.7, Cholesterol 12.3, Sodium 49.8, Carbohydrate 19.7, Fiber 0.7, Sugar 12.2, Protein 1.6
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