FRUITCAKE COOKIES
Steps:
- In a small bowl whisk togbether flour, baking soda and salt.
- In the bowl of electric mixer beat butter, gradully adding both sugars. Beat until light and fluffy, about 2 minutes
- Beat in egg and vanilla.
- On low setting, beat in flour mixture, cherries, and nuts (if using).
- Divide dough into thirds and roll each third into a log about 12 inches in length, wrap in parchment or plastic wrap and refrigerate for 4 hours or up to 5 days. Or, freeze for up to one month.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with baking mat or parchment paper.
- Slice dought into 1/2 inch slices, arrange on baking sheet leaving an inch or so in between. Bake on centre rack for 7 to 10 minutes, until edges are just golden.
- Repeat with remaining dough.
FRUIT CAKE SLICE AND BAKE COOKIES
A retro cooking sometimes known as Santa's Whiskers. These slice and bake cookies are filled with cherries and pecans and then rolled in coconut.
Provided by Land O'Lakes
Categories Slice and Bake Cookie Dessert
Yield 84 cookies
Number Of Ingredients 10
Steps:
- Combine butter, sugar, powdered sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 1/4 cups flour; beat at low speed until well mixed.
- Combine cherries and 1 tablespoon flour in another bowl; toss to coat. Stir cherry mixture and pecans into dough.
- Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate 1 hour or overnight until firm.
- Heat oven to 350°F.
- Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are very lightly browned.
Nutrition Facts : Calories 50 calories, Fat 2.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
SLICE 'N' BAKE FRUITCAKE COOKIES
A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MY GRANDMA'S FRUITCAKE COOKIES
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
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
TASTE LIKE FRUITCAKE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
- Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.
FRUITCAKE COOKIES II
This is one of the recipes that my mom gave that I am putting in our family cookbook. For a slightly more tender cookie use buttermilk in place of the milk.
Provided by Jeri Mortinson
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 48
Number Of Ingredients 12
Steps:
- Sift the flour, measure and sift it again with the baking soda and salt.
- Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 29.3 g, Cholesterol 8 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 85.2 mg, Sugar 15.7 g
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