Fruitcake Cookies
Fruitcake cookies have become one of my favorite holiday cookies. Even if you don't like traditional fruitcake these are worth making. Filled with lots Christmas color, flavor and chewy, yummy texture. A must make for the holidays.
Full Recipe:
Old Fashion Fruit Cake Cookies
In the 1960's these cookies were call Merry Christmas Cookies.
The Recipe
1 cup butter, softened
1 cup of light brown sugar
3 large eggs
1 teaspoon cardamom or one teaspoon lemon extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla extract
Cream the above ingredients until light and fluffy
Mix fruit and nuts in large bowl.
16 ounces candied cherries and pineapple
3/4 cup dried dates
3/4 cup dried apricots
2 cups chopped pecans
1 cup chopped English walnuts
3 cups sifted cake flour
1 teaspoon baking soda
1/2 cup whole milk
Chill dough before baking.
Preheat oven to 300 degrees.
See video for instructions.
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Christmas Day FRUITCAKE Cookies | DIY Christmas Gift Idea | Spiked w/ Apricot Brandy
World's Best!! FRUITCAKE Cookies...a perfect Holiday homemade gift, or not!! THESE COOKIES NEVER DISAPPOINT!! Make it a new Christmas tradition...you'll be glad you did, and so will everyone else!! Recipe below by clicking on SHOW MORE below...
FRUITCAKE COOKIES
Preheat oven to 350 degrees F.
1 cup (2 sticks / 12 tablespoons) butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 egg
2-2/3 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups dried dates, chopped
1/4 cup candied red cherries, chopped
1/4 cup candied pineapple, chopped
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tablespoons Apricot Brandy, optional
1. Add walnuts, pecans, dates, candied cherries & pineapples, and
Brandy (optional). Stir. Set a side.
2. In a large mixing bowl; cream together butter and sugars. Add egg. Beat until well combine.
3. Add flour, baking soda, clove, salt. Beat until mixed, and dough is pulling away from bowl.
4. Stir in dates, fruits & nut mixture.
5. Drop FRUITCAKE cookie dough by heaping teaspoons (about 2 teaspoons) onto cookie sheet.
6. Bake for 12- 15 minutes, or until lightly golden around edges.
7. Cool on cookie racks.
TIPS: Store in an airtight container for up to 1 week. Freeze up to 3 months!!
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Fruitcake Cookies Recipe, How to Make Fruitcake Cookies - Jan Charles
- The fruitcake cookies you actually WANT to eat! Moist cookie packed with nuts and dried fruit, and just sweet enough.For more information and the complete recipe, check out the website!
Fruit Cake Cookies
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Get the recipe:
Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
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
Directions
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.
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