Fruitcake Shortbread Cookies Food

FRUITCAKE SHORTBREAD COOKIES

Steps:

• In a large mixing bowl, cream together the softened butter, confectioners sugar, and vanilla extract until smooth.
• Add flour and mix until the flour is incorporated and the shortbread dough has a crumbly appearance.
• Mix in the mixed peel or fruitcake blend until evenly distributed in your shortbread dough.
• Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic cling film wrap and gather the loose dough into a rough log shape.
• Wrap the paper around the log shape tightly and use it to help roll the log out into your desired length and width. Unwrap and re-wrap tightly. Transfer to your refrigerator to chill for about 30 minutes.
• Once the dough is firm to the touch, preheat your oven to 350 degrees F ( 175 degrees C ). Remove the dough from the refrigerator and slice using a sharp knife ( to cut through the fruit easily ). Slices should be approximately 1/4 inch in thickness.
• Transfer slices to a parchment paper-lined baking sheet and bake at 350 degrees F ( 175 degrees C ) for 10-12 minutes. The cookies are done when the center is slightly puffy. You should also be able to note the difference when the center no longer looks raw.
• Remove the cookies from the oven and allow them to cool completely on the baking sheet placed on a wire cooling rack. *Shortbread cookies are tender and prone to falling apart while still warm!

FRUITCAKE SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
• Combine apricots, cranberries, candied citron, currants, and whiskey or brandy in a bowl. Let dried fruit macerate at least 2 hours and up to 8 hours; drain.
• Add lemon zest to the butter with the sugar. After beating in the flour, mix in drained fruit. Form dough into a 10 1/2-inch log, then a triangle with 2 1/2-inch sides. (Refrigerate dough briefly if too soft to form.) Refrigerate until firm, about 1 hour; cut into 1/2-inch-thick slices.
• Bake on parchment-lined baking sheets until firm and just golden on edges, about 35 minutes.

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.

FRUIT CAKE COOKIES

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.