Brandied Fruitcake Cookies Food

FRUIT CAKE COOKIES

Fruit Cake Cookies image

Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 36

Number Of Ingredients 15

Ingredients

3/4 cup golden raisins
1/2 cup chopped dates
1/2 cup brandy
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 egg
2 tablespoons water
3/4 cup coarsely chopped maraschino cherries, drained, patted dry
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup chopped candied green cherries, if desired

Steps:

Heat oven to 350°F.
In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g

BRANDIED FRUITCAKE COOKIES

Brandied Fruitcake Cookies image

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

Ingredients

3/4 cup chopped candied cherry (I use red & green)
1/2 cup chopped candied pineapple (I use kitchen shears)
1/4 cup brandy
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter (room temp softened)
2/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup small curd cottage cheese
1/4-1/2 cup candied fruit, quartered (Garnish for tops of cookies)

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 CHRISTMAS COOKIES

Fruitcake Christmas Cookies image

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

Ingredients

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

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.

NELL'S FRUITCAKE COOKIES

Nell's Fruitcake Cookies image

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

Ingredients

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

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.

More about "brandied fruitcake cookies food"

FRUITCAKE COOKIES - THE SEASONED MOM

Web Nov 16, 2019 To make fruitcake cookies with bourbon, rum, whiskey, brandy or sherry, simply add 1-2 tablespoons of your desired alcohol to …
From theseasonedmom.com
4.9/5 (10)
Total Time 1 hr 20 mins
Category Cookies
Calories 126 per serving

Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add egg and vanilla (and alcohol, if using); beat well. Gradually add the flour mixture just until combined, being careful not to over-mix. Gently fold in the nuts and fruit.
Drop batter by heaping tablespoons onto cookie sheets that have been lined with parchment or silicone mats.

Brandied Fruitcake Cookies Food

FRUIT CAKE COOKIES

BRANDIED FRUITCAKE COOKIES

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

NELL'S FRUITCAKE COOKIES

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