Holiday Fruitcake Cookies Recipes

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FRUITCAKE COOKIES

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11



Fruitcake Cookies image

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.

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

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



Fruitcake Christmas Cookies image

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.

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

BETTER THAN FRUITCAKE COOKIES

This recipe makes over 12 dozen small cookies... a great substitution for holiday fruitcake . You can substitute rum-soaked dried apricots and dates instead of glacee'd cherries and figs for an equally tasty cookie.

Provided by Frieda

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 72

Number Of Ingredients 15



Better Than Fruitcake Cookies image

Steps:

  • In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
  • Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
  • Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
  • Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
  • Bake 10 to 13 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 14.3 g, Cholesterol 9.4 mg, Fat 5.4 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 14.4 mg, Sugar 8.7 g

3 cups chopped dried figs
⅔ cup raisins
⅔ cup candied cherries, chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 ½ cups chopped walnuts
1 cup unsalted butter, softened
½ cup super fine sugar
⅓ cup packed brown sugar
1 egg
2 ⅔ cups all-purpose flour
½ teaspoon ground cloves
¼ teaspoon salt

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



Nell's Fruitcake Cookies image

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.

1/2 cup Crisco
1 cup brown sugar
1 egg
1/4 cup milk
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans or 1 cup walnuts
1 cup chopped dates (the whole ones you have to cut up are better than the pre-diced one)
1/2 cup candied red cherries, cut in quarters
1/2 cup green glazed cherries, cut in quarters

NANNY'S FRUITCAKE COOKIES

My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. -Amanda Digges, South Windsor, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 12



Nanny's Fruitcake Cookies image

Steps:

  • Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 131 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 37mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

1-2/3 cups chopped pecans or walnuts
1-1/3 cups golden raisins
1 cup pitted dried plums (prunes), chopped
2/3 cup dried apricots, finely chopped
1/2 cup dried cranberries
1/4 cup Triple Sec
1 cup butter, softened
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 teaspoon ground nutmeg
1 large egg, room temperature
2-2/3 cups all-purpose flour

MOM'S CHRISTMAS FRUITCAKE COOKIES

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14



Mom's Christmas Fruitcake Cookies image

Steps:

  • The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
  • Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
  • Whisk baking soda into the milk and let it dissolve.
  • Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
  • Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

HOLIDAY FRUITCAKE BARS

No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.

Provided by justcallmetoni

Categories     Bar Cookie

Time 40m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11



Holiday Fruitcake Bars image

Steps:

  • Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
  • Add in 1 cup sifted powdered sugar and vanilla.
  • Mix together flour, baking powder and salt.
  • Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
  • Add the rest of the flour mix to the eggs and sugar.
  • Fold fruit and nuts into batter.
  • Spoon batter into a well greased 11" by 7" pan.
  • Some years I use parchment paper instead.
  • Bake at 350 degrees for 30 minutes.
  • Mix together rum and second cup of powdered sugar to make a glaze.
  • Spread the icing onto the bars about 5 minutes after they've come out of the oven.
  • Let bars cool and cut into bars.

2 eggs
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup candied fruit
1/3 cup currants
1 cup powdered sugar
2 tablespoons rum

OLD-FASHIONED FRUITCAKE COOKIES

Provided by Damon Lee Fowler

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Dried Fruit     Christmas Eve     Bon Appétit

Yield Makes about 9 dozen

Number Of Ingredients 24



Old-fashioned Fruitcake Cookies image

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.

Cookies:
1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Glaze and garnish:
1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

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



Fruitcake Cookies image

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.

2 sticks unsalted butter, room temperature, plus more for pan
2 cups unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
1/4 teaspoon baking powder
7 ounces almond paste (1 tube), cut into small pieces
1 cup sugar
2 large eggs, room temperature
1/4 cup kirsch
1 pound mixed candied and dried fruit, such as glace cherries, dried papaya, and candied citron, cut into 1/2-inch pieces (3 cups)
Poured Chocolate Fondant
Edible gold leaf, for decorating (optional; available at nycake.com)

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