Fruitcookies Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
• Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.

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.

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.

Steps:

• Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.
• Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

Steps:

• Preheat oven to 350 F and have ready some ungreased baking sheets.
• Cream together the butter, shortening, brown sugar.
• Add egg, vanilla, almond extract and beat to combine.
• Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to blend together with no dry bits (overmixing will toughen the dough); dough will be stiff.
• Using a wooden spoon, stir in the nuts and dried fruits to blend well.
• Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet.
• Bake in preheated oven for about 12-14 minutes or until slightly golden; do not overbake.
• Let cool 1 minute on baking sheets, then remove carefully to wire racks to cool completely.
• Store in cookie tins; these won't keep terribly long, only a few days and no longer than 1 week, so if making in advance you might want to freeze them.

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.

Steps:

• Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
• Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar.

Steps:

• Preheat oven to 170C/ gas mark 4.
• Sprinkle a very light dusting of flour onto the baking tray
• Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
• Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
• Place them apart on the baking tray and flatten well with the back of the tablespoon.
• Cook for 12-15mins until evenly browned.
• Let cool a little before removing from the tray and placing to cool on the wire wrack.

Steps:

• For cookies:
• Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
• Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
• Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
• Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
• For glaze and garnish:
• Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
• Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.

Steps:

• Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).

Steps:

• Preheat the oven to 300 degrees F.
• Combine the flour, baking powder and oats.
• Mix well with a wire whisk and set aside.
• In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
• It should for a slightly grainy paste.
• Add the molasses, brandy, almond and vanilla extracts and the eggs.
• Beat until smooth.
• Add the flour mixture, the raisins, pecans, almonds and cherries.
• Blend at a low speed until just combined.
• Don't overmix!
• Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 ½ inches apart.
• Bake for 25 minutes or until the cookies are set.
• Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.

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.

Steps:

• Sift the flour, measure and sift it again with the baking soda and salt.
• Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

Steps:

• In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.

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.