Fruitcake Cookie Food

FRUITCAKE CHRISTMAS COOKIES

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.)

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.

MY GRANDMA'S FRUITCAKE COOKIES

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.

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.

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.

FRUITCAKE COOKIES

Steps:

• Combine first 6 ingredients in a small bowl.
• Set aside 1/2 cup of mixture.
• Combine, pecans, fruit mix, dates and cherries; mix well.
• Dredge fruit mixture in reserved 1/2 cup flour mixture.
• Cream butter in a large bowl; gradually add sugar, beating until fluffy.
• Add eggs, one at a time, beating well.
• Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
• Stir in fruit mixture.
• Drop dough by level teaspoons onto greased cookie sheets.
• Bake at 325 degrees for 15 minutes or until golden.
• Cool on wire rack.
• Makes 4 dozen.

FRUITCAKE COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple. , Shape into 1-in. balls; place on greased baking sheets. Bake at 325° until lightly browned, about 15 minutes. Cool on wire racks.

FRUITCAKE COOKIES

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.