Best Fruit And Nut Refrigerator Cookies Recipes

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FRUIT AND NUT REFRIGERATOR COOKIES



Fruit and Nut Refrigerator Cookies image

This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.

Provided by Dorel

Categories     Dessert

Time 30m

Yield 96 cookies

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup margarine or 1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup chopped candied cherries or 1 cup mixed candied fruit

Steps:

  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
  • Stir flour mixture into creamed mixture.
  • Mix well.
  • Add fruit and nuts.
  • Chill for at least 1/2 hour for easier handling.
  • Shape dough into smooth rolls about 1 1/2 inches in diameter.
  • Wrap in waxed paper or clear wrap and chill overnight or until firm.
  • Slice with sharp knife in 1/4 inch slices.
  • Place on ungreased cookie sheet.
  • Bake at 375°F for 8-10 minutes or until golden.

FRUIT AND NUT REFRIGERATOR COOKIES



Fruit and Nut Refrigerator Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 40

Number Of Ingredients 11

2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar, firmly packed
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup pitted coarsely chopped dried dates (about 5 ounces)
1/2 cup coarsely chopped dried apricots (about 3 ounces)
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
Royal Icing for Fruit and Nut Refrigerator Cookie

Steps:

  • Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add vanilla and egg and beat until smooth. Add flour mixture and beat until combined.
  • Remove bowl from mixer and using a wooden spoon, stir in dates, apricots, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, 2-by-1 1/2-by-7 1/2 inches. Wrap each log in parchment then in plastic wrap. Refrigerate or freeze until firm, about 4 hours in refrigerator or 2 hours in freezer. Dough can be made ahead up to this point and frozen for up to 3 months.
  • Heat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4- to 1/8-inch slices. Place on prepared sheets, 20 per sheet, about 1 inch apart. Bake until firm and barely browning around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with royal icing and let sit 1 hour to set icing.

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