FRUITCAKE COOKIES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
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.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
FRUITCAKE COOKIES MADE EASY
Make and share this Fruitcake Cookies Made Easy recipe from Food.com.
Provided by Zewbiedoo
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
QUICK FRUITCAKE COOKIES
For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.-Bonnie Milner, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
FRUITCAKE COOKIES
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
- Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
- Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
- Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.
BETTER THAN FRUITCAKE COOKIES
This recipe makes over 12 dozen small cookies... a great substitution for holiday fruitcake . You can substitute rum-soaked dried apricots and dates instead of glacee'd cherries and figs for an equally tasty cookie.
Provided by Frieda
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 72
Number Of Ingredients 15
Steps:
- In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
- Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
- Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
- Bake 10 to 13 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 14.3 g, Cholesterol 9.4 mg, Fat 5.4 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 14.4 mg, Sugar 8.7 g
FRUITCAKE COOKIES II
This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.
Provided by Jeri Mortinson
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 48
Number Of Ingredients 12
Steps:
- Sift the flour, measure and sift it again with the baking soda and salt.
- Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 29.3 g, Cholesterol 8 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 85.2 mg, Sugar 15.7 g
QUICK FRUITCAKE
"This moist loaf is the perfect choice for people who don't like the candied fruits that go into traditional fruitcake," assures Diane Hixon from her home in Niceville, Florida. "Each slice is chock-full of goodies, so they'll think that you fussed when you haven't."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 5
Steps:
- Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9x5-in. loaf pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
OLD-FASHIONED FRUITCAKE COOKIES
Provided by Damon Lee Fowler
Categories Cookies Mixer Dessert Bake Christmas Dried Fruit Christmas Eve Bon Appétit
Yield Makes about 9 dozen
Number Of Ingredients 24
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.
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