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.
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
FRUITCAKE COOKIES
Make and share this Fruitcake Cookies recipe from Food.com.
Provided by Dancer
Categories Drop Cookies
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- Sift flour with soda and salt.
- Cream shortening.
- Add brown sugar.
- Add eggs and beat until light and fluffy.
- Add flour, buttermilk, nuts, mixed fruit, dates, chopped candied cherries; mix well.
- Chill dough several hours.
- Then drop by teaspoon two inches apart on lightly greased baking sheet.
- Cook 10-12 minutes.
- You can freeze these cookies until you want them.
Nutrition Facts : Calories 1877.3, Fat 75.3, SaturatedFat 15.7, Cholesterol 107.4, Sodium 1021.5, Carbohydrate 291.9, Fiber 14.9, Sugar 179.9, Protein 22.6
RUBY'S FRUITCAKE COOKIES
This is my aunt Ruby's recipe, which I have been baking every year for the last 13 years. All I can say is, without a doubt, they are definitely worth the full day's effort to make. Plus...these can be baked and stored for months in the freezer.
Provided by Vicki G.
Categories Drop Cookies
Time 8h
Yield 360 Cookies
Number Of Ingredients 15
Steps:
- (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
- Preheat oven to 250 degrees F.
- In a separate bowl, combine flour and spices.
- In a very large mixing bowl, cream butter& sugar.
- Add eggs one at a time.
- Add milk and Bourbon.
- Add the flour and spices mixture.
- Fold in fruit& nuts.
- (Messy, but this is easier done by hand).
- Drop by approximately 1 Tsp amounts onto a cookie sheet.
- They don't spread very much, so can be placed closely together.
- I can usually get about 30 on one cookie sheet.
- Bake each batch for 20-30 minutes.
- They should be slightly browned, firm but not hard.
- Be careful not to over bake.
Nutrition Facts : Calories 28.1, Fat 1, SaturatedFat 0.4, Cholesterol 3.7, Sodium 10.8, Carbohydrate 4.6, Fiber 0.2, Sugar 3.4, Protein 0.3
RUBY'S BOILED FRUITCAKE
This is the one "must have" recipe that we request each time we visit our parents. Throughout our life we were raised that this was a war recipe that our Grandma Ruby used to work with the limited rations. Recently, however, our mother has discovered links for the recipe going back to the 1800's.
Provided by Rutecki Family
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil. Set aside to cool.
- When lukewarm, add flour, soda and lemon extract.
- Bake in 9-inch square pan at 350 degrees for 45 minutes. No need to frost. Tastes better if allowed to set 24 hours.
Nutrition Facts : Calories 225.6, Fat 8.1, SaturatedFat 1.4, Sodium 212.2, Carbohydrate 37.1, Fiber 1.7, Sugar 21.6, Protein 2.9
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
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.
CHERRY FRUITCAKE COOKIES
This recipe has been in our family for years. We prefer to use just cherries for the fruit but I am sure you could use any candied fruit.
Provided by Gwen Langham Howell
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
- Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
- Bake cookies in preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 14.4 g, Cholesterol 13.6 mg, Fat 14.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 54.8 mg, Sugar 7.8 g
BRANDIED FRUITCAKE COOKIES
These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!
Provided by YaYa1689
Categories Drop Cookies
Time 39m
Yield 54 Cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
- Cover and chill overnight.
- In a small bowl, combine flour, baking powder and baking soda, set aside.
- For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
- Add egg and cottage cheese and beat until combined, beat in flour mixture.
- Cover and chill overnight.
- Stir brandied fruits mixture into batter.
- Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
- Add additional cherries to garnish tops of cookies.
- Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
- Cool completely on racks.
- May be frozen.
Nutrition Facts : Calories 44, Fat 1.9, SaturatedFat 1.2, Cholesterol 8.8, Sodium 31.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.5, Protein 0.8
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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