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.
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
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
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.
MY GRANDMA'S FRUITCAKE COOKIES
My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.
Provided by minky410
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 144
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
- Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g
BETTER-THAN-FRUITCAKE COOKIES
Mostly fruit and nuts, these sweet and chewy clusters make excellent gifts, freeze well, can be shipped easily, and most importantly, live up to their name. -Lillian Charves, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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.
FESTIVE FRUITCAKE COOKIES
I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.
Provided by Kathleen Constance
Categories Drop Cookies
Time 50m
Yield 48 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1
FRUITCAKE COOKIES
I saw a lady make a similar version of these on a Food Network holiday special. However, when I checked out the recipe, it appeared to have some major errors in it. I did some research and came up with my own version of these yummy, very rich, very buttery cookies. You will want some milk with these for sure!
Provided by HeatherFeather
Categories Drop Cookies
Time 45m
Yield 36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 12.9, Sodium 98.8, Carbohydrate 14.6, Fiber 0.5, Sugar 9, Protein 1.1
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
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.
FRUITCAKE COOKIES
Make and share this Fruitcake Cookies recipe from Food.com.
Provided by Susie in Texas
Categories Drop Cookies
Time 15m
Yield 120 cookies
Number Of Ingredients 14
Steps:
- Combine first 5 ingredients; dredge with 1 cup flour, stirring well.
- Set aside.
- Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
- Add egg yolks, mixing well.
- Dissolve soda in milk; add to creamed mixture.
- Add brandy, spices, and remaining 2 1/2 cups flour, mixing well.
- Beat egg whites (at room temperature) until stiff; fold into batter.
- Fold in fruit mixture.
- Drop dough by rounded teaspoonfuls onto greased cookie sheets.
- Bake at 325F for 12 to 15 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 78.1, Fat 3.6, SaturatedFat 0.8, Cholesterol 8.3, Sodium 45.2, Carbohydrate 10.8, Fiber 0.7, Sugar 6.9, Protein 1.1
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