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.
PASTEL BUTTER COOKIES
To give a batch of almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar. We blended the sugar with finely ground freeze-dried fruits (blueberry, raspberry, and mango) for subtle, all-natural hues.
Provided by the editors of Martha Stewart Living
Categories Cookies Bake Dessert Christmas Easter Christmas Eve Almond Cinnamon Fruit Soy Free Peanut Free
Yield Makes 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.
- In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners' sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.
- Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely.
- For each desired color, place 1/2 cup fruit with 1/2 cup confectioners' sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
FRUITY COOKIES
This easy yet delicious recipe was whipped up by the Year 7 pupils from the Priory School in Suffolk
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 236 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
FRUITY PASTEL COOKIES
Conna Duff from Lexington, Virginia shares her variation on spritz cookies. "Lime Jell-O tints the dough and gives these wreaths a hint of fruity flavor," she says. "Try other flavors and shapes, too."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, sugar and gelatin powder until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. , Decorate as desired with colored sugar and/or sprinkles. Bake at 400° for 6-8 minutes or until set (do not brown). Remove to a wire rack to cool.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 51mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TASTE LIKE FRUITCAKE COOKIES
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.
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.
FRUITY PASTEL COOKIES
Make and share this Fruity Pastel Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 28m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl cream butter,sugar and gelatin powder.
- Beat in egg and vanilla.
- Combine flour and baking powder,gradually add to creamed mixture and mix well.
- Using a cookie press fitted with the disc of your choice,press dough 2 inches apart onto ungreased baking sheets.
- Decorate as desired with colored sugar.
- Bake at 400 for 6-8 minutes or until set (do not brown).
- Remove to wire racks and cool.
Nutrition Facts : Calories 38, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.1, Sodium 21.7, Carbohydrate 4.8, Fiber 0.1, Sugar 2.4, Protein 0.4
GRANDMA MILLSPAUGH'S FRUIT COOKIES
Categories Cookies Food Processor Dairy Dessert Bake Currant Raisin Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 120 cookies
Number Of Ingredients 12
Steps:
- In a large bowl with an electric mixer, cream the butter with the brown sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Add the raisins, the chopped currants, the cloves, and the cinnamon and beat the mixture until it is combined well. Dissolve the baking soda in the buttermilk or water, add the mixture to the fruit mixture, and beat the mixture until it is combined well. Into a bowl sift together the flour and the baking powder, add the flour mixture to the fruit mixture, and beat the dough until it is combined well. Chill the dough, covered, for 1 hour, or until it is firm. The dough may be made 1 week in advance and kept covered tightly and chilled.
- Preheat the oven to 350°F. Roll rounded teaspoons of the dough into balls, arrange the balls about 1 inch apart on lightly greased baking sheets, and with the flat bottom of a glass dipped in the granulated sugar, flatten the balls into 1 1/2 rounds. Press a whole currant lightly into the center of each round and bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden. Transfer the cookies to racks and let them cool. The cookies may be made 2 months in advance and kept frozen in airtight containers.
FRUITCAKE COOKIES II
This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.
Provided by Jeri Mortinson
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 29.3 g, Cholesterol 8 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 85.2 mg, Sugar 15.7 g
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