Holiday Fruit Drop Cookies 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.)

CHRISTMAS FRUIT DROP COOKIES

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

HOLIDAY FRUIT DROPS

Steps:

• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy.
• Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates.
• Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.

FRUIT 'N NUT DROP SUGAR COOKIE RECIPE

Steps:

• Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
• Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.

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.

HOLIDAY FRUIT DROP COOKIES

Steps:

• 1. Mix shortening, sugar and eggs well; stir in sour milk.
• 2. Blend next 3 ingredients; add to sugar mixture.
• 3. Mix in pecans, cherries and dates.
• 4. Chill for 1 hour.
• 5. Heat oven to 400 degrees.
• 6. Drop by rounded teaspoons 2 inches apart onto greased cookie sheet.
• 7. Bake for 8 to 10 minutes. Blanche Riggs, Sec.-Treas. Sophia Church of God LWWB Sophia, West Virginia

FRUIT DROP COOKIES

Steps:

• Cream shortening, sugar, and eggs.
• Stir in buttermilk or water.
• Blend dry ingredients, stir into egg mixture.
• Add fruit and nuts, stir into batter.
• Chill batter at least 1 hour.
• Preheat oven to 400 degrees F.
• Drop dough by teaspoonfuls, 2 inches apart, onto parchment lined baking sheet. Bake 8 to 10 minutes, until almost no print remains when touched.
• Remove to rack to cool. Cool completely before storing in tins or sealed plastic bins, with wax paper between layers to prevent sticking.

HOLIDAY FRUIT DROPS (COOKIES)

Steps:

• Combine flour, baking powder, salt and cinnamon.
• Cut butter into dry ingredients until crumbly.
• Beat eggs; add sugar and beat well.
• Stir into dry ingredients.
• Add lemon peel, nuts and currants; mix well. Optional Tip: To soften the currants, add them to @ 2 tablespoons lemon juice and a tablespoon of brandy- - bring to a boil (I use the microwave) and remove from heat, cover and let steep for 15 to 30 minutes, then drain and add to recipe.
• Drop by teaspoonfuls onto lightly buttered cookie sheets.
• Bake in preheated 350 degree oven 12 to 15 minutes.
• Remove to wire racks to cool.
• Sprinkle with confectioner's sugar.
• Makes 6 1/2 dozen.

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.