Best Nells Fruitcake Cookies Recipes

MY GRANDMA'S FRUITCAKE COOKIES

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.

OLD-FASHIONED FRUITCAKE COOKIES

Steps:

• Combine chopped candied cherries, pineapple, raisins/dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside.
• Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and creamy.
• By hand, stir in fruit mixture, remaining flour, baking soda, and salt.
• Drop approximately one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes until the edges and centers look cooked through.
• Cool on baking sheet for 2 minutes then remove to cooling racks to cool completely.
• For the candied cherries, you can use red, green, or a combination of 1/2 cup of each. We always use a combination of both colors.
• We do not recommend substituting fruit cake mix for the candied cherries and candied pineapple. Though it's already chopped (which is nice), fruit cake mix also contains lemon peel/citron, which is strong flavored and overpowering in these cookies.
• If you're like me and like to under-bake your cookies, note that these fruitcake cookies do not lend themselves well to under-baking. Fruitcake cookies get more moist as they sit, and will turn too gooey if under-baked.

FRUITCAKE COOKIES

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.

NELL'S FRUITCAKE COOKIES

Steps:

• Cream together crisco and sugar.
• Stir in egg; add milk and blend well.
• Sift dry ingredients together, stir in to batter.
• Add nuts, dates, and cherries, stirring to distribute evenly.
• Chill dough 1 hour.
• Preheat oven to 400 degrees.
• Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
• Bake 10-12 minutes until lightly brown.
• Cool on wire rack.

FRUITCAKE COOKIES

Steps:

• Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
• Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar.

FRUITCAKE COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• Combine the flour, baking powder and oats.
• Mix well with a wire whisk and set aside.
• In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
• It should for a slightly grainy paste.
• Add the molasses, brandy, almond and vanilla extracts and the eggs.
• Beat until smooth.
• Add the flour mixture, the raisins, pecans, almonds and cherries.
• Blend at a low speed until just combined.
• Don't overmix!
• Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 ½ inches apart.
• Bake for 25 minutes or until the cookies are set.
• Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.

FRUITCAKE COOKIES

Steps:

• Combine first 6 ingredients in a small bowl.
• Set aside 1/2 cup of mixture.
• Combine, pecans, fruit mix, dates and cherries; mix well.
• Dredge fruit mixture in reserved 1/2 cup flour mixture.
• Cream butter in a large bowl; gradually add sugar, beating until fluffy.
• Add eggs, one at a time, beating well.
• Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
• Stir in fruit mixture.
• Drop dough by level teaspoons onto greased cookie sheets.
• Bake at 325 degrees for 15 minutes or until golden.
• Cool on wire rack.
• Makes 4 dozen.

NANNY'S FRUITCAKE COOKIES

Steps:

• Place the first 5 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, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.