Glazed Candied Fruit Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

Steps:

• Cream shortening with sugar until fluffy.
• Blend in unbeaten egg.
• Sift flour with salt and baking powder.
• Add vanilla to milk and add to creamed ingredients alternately with flour.
• Cut candied fruits fine and add to mixture.
• Drop on greased baking sheet.
• Top each cookie with half candied cherry.
• Bake in a moderate oven -- (375 degrees) for about 10 minutes.

Steps:

• Cream butter and sugar together.
• Beat in eggs.
• Stir in dry ingredients.
• Stir in pecans and fruit.
• Form into rolls 1 1/2 inches in diameter.
• Wrap in plastic wrap; place in resealable plastic bag.
• Freeze.
• TO BAKE: Preheat oven to 375 degrees.
• Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet.
• Bake 6-8 minutes.

Steps:

• Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a medium bowl. Add milk and melted butter; mix well.
• Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
• Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.

Steps:

• Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.