Best Old Fashioned Fruitcake Cookies Recipes

Old-fashioned Fruitcake Cookies image

Provided by Damon Lee Fowler

Yield Makes about 9 dozen

Number Of Ingredients 24

Cookies:
1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Glaze and garnish:
1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

Steps:

For cookies:
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
For glaze and garnish:
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.

Old Fashioned Fruitcake Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup diced candied pineapple
1 cup diced candied red cherries
1 cup diced candied green cherries
1 cup coarsely chopped pecans

Steps:

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.
Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.
In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.
Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.