Freezer Fruitcake Cookies Food

FRUITCAKE COOKIES RECIPE

Steps:

• In a small mixing bowl, stir together the flour, salt, baking soda, cinnamon, nutmeg, set aside.
• Preheat the oven to 350°F. Spray a cookie sheet with non-stick baking spray, set aside.
• In a large mixing bowl using a hand mixer, mix together the brown sugar, white sugar, and butter until well combined, about 1-2 minutes.
• Once the sugar mixture is well blended, add in the flour mixture, egg, and vanilla. Mix together until blended well, about 1 minute.
• Gently fold the fruitcake mix into the dough.
• Use a 1-inch cookie scooper to make 1-inch dough balls and place them on the greased cookie sheet. Keep the dough about 2 inches apart.
• Bake in the oven for about 10-12 minutes until golden brown.
• Once the time is done, allow the cookies to cool a bit before transferring to a cooling rack.
• Ready to serve.

HOLIDAY FRUITCAKE DROP COOKIE RECIPE

Steps:

• Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
• Cream together the butter and sugar, about 2 minutes. Add the eggs one at a time and mix for another minute.Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
• Pour in the buttermilk and vanilla and mix another minute.
• In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
• Add the flour a little at a time to the cookie dough mixture, just until combined.
• Stir/Mix in the candied cherries, dates and chopped pecans. Pro Tip: if you want a more pronounced red and green look, save back 1/2 cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
• Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
• If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
• Bake for 9-11 minutes. They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie so they will seem under done in the center, but will firm up as they cool. Watch the first batch and see how long it takes, then use that time for the remaining batches. If you are baking in batches, place the remaining dough in the refrigerator until needed.
• Let the cookies cool for 5 minutes, then transfer to a cooling rack to cool the rest of the way.

FREEZER FRUITCAKE COOKIES

Steps:

• Stir together flour and cream of tartar.
• In mixing bowl, cream butter and sugar.
• Beat in egg.
• Gradually add flour and cream of tartar mix, beating just until mixed.
• Stir in candied cherries and pineapple, chopped raisins, nuts.
• Divide dough in half.
• Roll each half into a log about 2 inches in diameter.
• Wrap in waxed paper.
• Freeze til firm.
• To bake, slice cookie rolls in 1/4 inch thick slices with sharp knife.
• Place on greased baking sheet.
• Bake at 375 for 12 to 14 minutes until lightly browned on edges.
• Cool on rack.

OLD-FASHIONED FRUITCAKE COOKIES

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.

NELL'S FRUITCAKE COOKIES

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.

FROZEN CANDIED FRUIT COOKIES

Steps:

• Cream butter and sugar together.
• Beat in eggs.
• Stir in dry ingredients.
• Stir in pecans and fruit.
• Form into rolls 1 1/2 inches in diameter.
• Wrap in plastic wrap; place in resealable plastic bag.
• Freeze.
• TO BAKE: Preheat oven to 375 degrees.
• Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet.
• Bake 6-8 minutes.

FRUITCAKE COOKIES

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.

FESTIVE FRUITCAKE COOKIES

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.