Aunt Berts Fruitcake Cookies Food

FRUITCAKE COOKIES

Steps:

• Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
• Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar.

RUBY'S FRUITCAKE COOKIES

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.

FRUITCAKE COOKIES

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

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.

NANNY'S FRUITCAKE COOKIES

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.

MOM'S CHRISTMAS FRUITCAKE COOKIES

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.