Best Nannys Fruitcake Cookies Recipes

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FRUIT CAKE COOKIES



Fruit Cake Cookies image

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

3/4 cup golden raisins
1/2 cup chopped dates
1/2 cup brandy
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 egg
2 tablespoons water
3/4 cup coarsely chopped maraschino cherries, drained, patted dry
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup chopped candied green cherries, if desired

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

MY GRANDMA'S FRUITCAKE COOKIES



My Grandma's Fruitcake Cookies image

My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.

Provided by minky410

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 144

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
  • Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
  • Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

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.

NANNY'S FRUITCAKE COOKIES



Nanny's Fruitcake Cookies image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 13

5 cups flour
3 sticks melted oleo
4 eggs
1 cup brown sugar
1 cup white sugar
2 tsp soda dissolved in 4 tablespoons hot water
3 tsp cinnamon
2 tsp cloves
1 lb raisins - OPTIONAL
1 lb dates, chopped - OPTIONAL
6 cups pecans
1/4 lb (or 4 oz.) chopped pineapple
1/4 lb cherries, chopped

Steps:

  • Mix in any order in BIG BOWL.
  • Spoon out onto greased cookie pans in 1 to 2" pieces.
  • Bake at 250 degrees for 30 to 40 minutes. Cool.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NANNY'S FRUITCAKE COOKIES RECIPE RECIPE - (4.1/5)



Nanny's Fruitcake Cookies Recipe Recipe - (4.1/5) image

Provided by Zopmama

Number Of Ingredients 12

1 2/3 cups pecans or walnuts, chopped
1 1/3 cups golden raisins
1 cup pitted dried plums, chopped
2/3 cup dried apricots, finely chopped
1/2 cup dried cranberries
1/4 cup Triple Sec
1 cup butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 teaspoon ground nutmeg
1 large egg
2 2/3 cups all-purpose flour

Steps:

  • Place the first five ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Wrap in plastic wrap; refrigerate overnight or until firm. Preheat oven to 350°F. Unwrap and cut dough crosswise into 1/2 inch slices. Place 2 inches apart on un-greased baking sheets. Bake 13 to 16 minutes or until edges are light brown. Remove from pans to wire racks and cool.

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Ina Garten

Categories     dessert

Time 14h50m

Yield 5 dozen small cookies

Number Of Ingredients 15

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

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

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