Best Christmas Fruitcake Cookies Recipes

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FRUITCAKE CHRISTMAS COOKIES



Fruitcake Christmas Cookies image

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

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.)

Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

MOM'S CHRISTMAS FRUITCAKE COOKIES



Mom's Christmas Fruitcake Cookies image

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

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.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

CHRISTMAS FRUITCAKE COOKIES



Christmas Fruitcake Cookies image

I've just read Murder on a Bad Hair Day by Anne George. Patricia Ann spent a lot of time making cookies. This sounds like the recipe. I hope it is as I'm intrigued. I'm going to make it as soon as I find out how much a quart of pecans is. From recipegoldmine.

Provided by Sherrie-pie

Categories     Drop Cookies

Time 40m

Yield 125 cookies

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
3 eggs, separated
3 cups all-purpose flour, divided
1/2 lb candied cherry, finely chopped
1/2 lb candied pineapple, finely chopped
1/2 lb white raisins
1 quart shelled pecans, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda, dissolved in a little water

Steps:

  • Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.
  • Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.
  • Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.

Nutrition Facts : Calories 76.1, Fat 4.1, SaturatedFat 1.2, Cholesterol 9, Sodium 35.3, Carbohydrate 9.7, Fiber 0.6, Sugar 6.6, Protein 0.9

CHRISTMAS FRUITCAKE COOKIES



CHRISTMAS FRUITCAKE COOKIES image

Categories     Cookies     Fruit     Nut     Dessert     Bake

Yield 100 small to medium cookies.

Number Of Ingredients 13

1-8 oz pkg chopped dates
2 cups coarsley chopped, toasted pecans
8 oz (1 cup) chopped candied cherries
8 oz (1 cup) chopped candied pineapple
1 cup softened butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups sifted flour/ divided use
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon soda
1 teaspoon salt

Steps:

  • Mix dates, pecans, cherries, and pineapple. Dredge with 1/2 cup flour and set aside. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix remaining 2 cups flour, cinnamon, nutmeg, soda and salt. Add flour to creamed mixture, then add fruit and nuts mixutre and mix well. Drop by teaspoons on to ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until brown. Remove from oven and let cool for about two minutes, then remove cookies to cooling tray to cool completely. Put cookies into plastic containers and cover lightly with a kitchen towel and allow to mellow for at least one day to develop the flavors.

CHRISTMAS FRUITCAKE COOKIES



Christmas Fruitcake Cookies image

These cookies are definitely well worth the effort! They have all the great fruitcake goodies in them: candied red and green cherries, walnut chunks, golden raisins, and, yes, bourbon, too! My family BEGS me to make these and I think yours will, too! ENJOY!

Provided by Dian Norman-McCracken

Categories     Cookies

Time 2h30m

Number Of Ingredients 17

2 STICKS butter - @ room temperature
1 CUP brown suger - packed
4 eggs
3 TBSP milk
1 CUP canadian bourbon, rum, or apple juice
USING A HEAVY-DUTY MIXER (KITCHEN AID), CREAM TOGETHER BUTTER AND BROWN SUGAR. ADD EGGS, ONE AT A TIME, MIXING AFTER EACH ADDITION. ADD MILK AND CANADIAN BOURBON AND MIX WELL.
IN A SEPARATE BOWL, SIFT TOGETHER:
3 CUPS flour - all purpose
3 tsp. baking soda
1 tsp. ea: ground nutmeg; ground cinnamon and ground cloves
ADD SIFTED DRY INGREDIENTS TO CREAMED MIXTURE AND MIX WELL.
ADD THE FOLLOWING INGREDIENTS, ONE AT A TIME, AND MIX IN WELL:
3 CUPS chunked walnuts
1 BOX golden raisins
8 OZ can(s) crushed pineapple
8 OZ candied red cherries, each cherry cut in half (i use scissors sprayed with vegetable spray)
8 OZ candied green cherries, each cherry cut in half

Steps:

  • 1. REFRIGERATE COOKIE BATTER - IT WILL BE VERY RUNNY WITHOUT REFRIGERATION.
  • 2. PRE-HEAT OVEN TO 300 DEGREES. USING 1" COOKIE SCOOP, PLACE 2 INCHES APART ON PAM'D COOKIE SHEETS AND BAKE FOR 30 MINUTES.
  • 3. PROMPTLY REMOVE FROM COOKIE SHEET ONTO A WIRE RACK TO COOL COMPLETELY. STORE IN AIRTIGHT CONTAINER.

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