Best Fruit Cake Cookies Recipes
FRUIT CAKE COOKIES
Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 15
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.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g
NEVER FAIL FRUIT CAKE, BARS OR COOKIES
This is such an easy recipe - well you can never go wrong with Eagle Brand Sweetened Condensed Milk. You will like this recipe because of it's versatility and of course the flavor!
Provided by Pat Duran
Categories Fruit Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Fruitcake: Heat oven to 300^. Coat a 10 cup fluted baking pan with non stick cooking spray.
- 2. Stir together flour and baking soda. Combine eggs, mincemeat, condensed milk, candied fruit and nuts in a large bowl. Blend in dry ingredients. Pour into prepared pan.
- 3. Bake about 45 minutes or until toothpick inserted comes out clean Cool 10 minutes. Remove from pan. Garnish as desired. Do not over bake.
- 4. Fruitcake Bars: Coat a 15x10-inch jelly roll pan with nonstick cooking spray. Spread batter evenly in pan. Bake 15-20 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars. --- Fruitcake Cookies: Coat baking sheets with non stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 12 to 15 minutes, Makes about 5 1/2 dozen cookies.
LADY ROSE'S WHITE FRUIT CAKE COOKIES
I first made this cookie recipe about 5 years ago. I recreated this recipe from the original, because I did not care for some of the ingredients, I took them to a Sunday School Christmas Party & they were a big hit. I also made some for my husbands CHRISTmaS PARTY & they really loved them, said it was like biting into little mini...
Provided by Rose Mary Mogan
Categories Fruit Desserts
Time 45m
Number Of Ingredients 15
Steps:
- 1. PREHEAT OVEN TO 350 DEGREES F. Grease or spray a cookie sheet with non stick cooking spray and set aside till needed.
- 2. In a mixing bowl, cream together the butter with the brown sugar till well mixed. Add the eggs one at a time, mixing well after each addition. Then add orange juice and orange marmalade & beat again to blend.
- 3. In a small bowl add 1 1/2 cups flour, then add ,cinnamon, nutmeg, allspice,baking powder, mix together with spoon & stir about 1/3 of flour mixture into creamed mixture, and alternating with the orange liqueur, & orange extract, until all has been incorporated into batter.
- 4. Next combine cherries with remaining 1 1/2 cups of flour, and toss to coat evenly in flour, then add to cookie dough. I switch to a wooden spoon at this point. Blend cherries and then add the chopped nuts, stir well until they are thourgly blended.
- 5. Drop by tablespoon full onto prepared cookie sheet about 2 inches apart. Bake in preheated 350 degree F. oven for 12 minutes. Remove from oven but allow cookies to remain on cookie sheet for an additional 5 minutes, then remove to a wire baking rack to cool completely. You are now ready to enjoy.
FRUIT CAKE COOKIES
My mother use to make these cookies and it is a real keeper. This is one of the few recipes that I have written in my mothers handwriting and because of this I really treasure it. These are wonderful and my hubby refuses to give even one away (only kidding). I know some folks don't like fruitcakes but I have found very few who...
Provided by Linda Baugh
Categories Other Snacks
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Cream sugar and butter
- 2. Add wine(or milk), add soda in milk, mix in egg yolks, add flour and spices.
- 3. Fold in chopped fruits and chopped nuts. Set aside.
- 4. Beat egg whites until stiff and fold into first mixture.
- 5. Heat oven to 275 degrees. Drop cookies by teaspoons. Bake about 20 minutes or until they begin to get golden brown around edges. Cool 5 to 10 min. on pan and then remove to wire racks to finish cooling. Hope you enjoy them.
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