Fruit Cake Cookies | Betty Crocker Recipe
Even if you’re not a fruit cake fan, we’d advise you to give these cookies a chance. Sweet dried fruits, warm spices, orange zest, toasted almonds and brandy are combined to make these sweet and chewy cookies that are so good, they might just change your mind about fruit cake!
Full recipe:
The Best Fruit Cake Cookies! Holiday Cookie Recipe Exchange 2021
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fruit cake cookie recipe
1 cup raisins
1 cup candied red cherries chopped
1 cup candied green cherries chopped
1 cup candied pineapple chopped
1 cup nuts
1/2 cup butter crisco
3/4 cups sugar
1 egg
1/2 t. vanilla
1/2 t. almond extract
1 1/4 all purpose flour
1 /2 t. baking soda
1/2 t. Salt
350 10 to 12 minutes
can double recipe
chill your dough
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Eggless Pista cookies without oven | Eggless cookies without oven | dry fruit cookies recipe
Eggless Pista cookies without oven | Eggless cookies without oven | dry fruit cookies recipe
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#pistachionutrecipe
ingredients
1/3 rd cup 6 tbsp desi ghee or softened butter
1/2 cup powdered sugar
4 tbsp pistachionut
2 tbsp vanilla flavoured custard powder
1/4 tsp baking soda
1/2 tsp cardomon powder
1 cup maida or wheat flour
2 tbsp milk
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Tennessee Whiskey Fruit Cake Cookies
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Tennessee Whiskey Fruit Cake Cookies
Y'all, this is my take on a Fruit Cake Cookie. It is more cake like than most and has a great bite with the whiskey. Let me know what you think about this version and y'all enjoy.
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Find more recipes and videos on my website:
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Ingredients
⦁ 1 cup brown sugar
⦁ 1/2 cup (8 tablespoon) butter softened
⦁ 4 eggs
⦁ 3 teaspoon milk
⦁ 3 teaspoon baking soda
⦁ 3 3/4 cups flour (reserve 1 cup separate)
⦁ 1 teaspoon cinnamon
⦁ 1 teaspoon allspice
⦁ 1/2 teaspoon ginger
⦁ 1 1/2 pounds pecans (4-6 cups)
⦁ 1 cup white raisins
⦁ 1 cup candied red and green cherries chopped
⦁ 1 cup candied pineapple
⦁ 1/2 cup candied orange peel
⦁ 1/2 to 1 cup whiskey
Directions
Reserve one cup flour and in a separate bowl mix the remaining flour, baking soda and spices together
Chop the candied fruits into small pieces.
Using the reserved one cup flour dredge the chopped fruit and pecans and set aside
Cream the brown sugar and the butter together; stir in the milk
Add the eggs to the creamed butter and sugar
Add the whiskey and combine
Combine with the flour to the mixture gradually
Fold in the candied fruit, raisins and nuts into the mixture
Drop by tablespoon full onto slightly greased cookie sheet
Bake 325 at degrees 15 - 18 minutes until lightly brown
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Greg Kantner / Greg's Kitchen
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컵을 통째로 먹는다고? 과일 미니 타르트 / Fruits Mini Tart Recipe / Vanilla Cookie Cup / 쿠키컵 만들기 / 컵 계량
안녕하세요.
분 베이크입니다.
오늘은 과일을 가득 담은 아름다운 쿠키컵을 만들어 봤어요.
당연히 컵까지 통째로 다 먹을 수 있어요.
저는 8cm 반구형 몰드를 이용했는데요.
그 어떤 사이즈의 몰드라도 상관없답니다.
정말 이 쿠키컵은 너무 예뻐서 먹기 아까우시겠지만...
막상 먹어보면...
“와~! 예쁜줄만 알았는데 맛있다..“ 라는 말이 나올거에요.
이 말은 쿠키컵을 먹은 남편의 감상평이였어요.
사실 저도 그렇게 생각하고 있었거든요..
파티에 너무 잘 어울려서 누군가에게 당신의 솜씨를 뽐내고 싶은 자리가 있다면 만들어 보세요.
깔끔하게 만드는 방법이 영상에 자세하게 나와 있어요.
타르트 반죽은 바닐라 슈크레( Vanilla Sucrée) 로 만들었어요.
부드러운 버터에 슈가 파우더, 달걀을 섞은 후 밀가루를 넣기 때문에 브레제 ( brisée) 나 사블레( sablée) 반죽보다 덜 부서지면서 조금은 단단한 식감입니다.
그리고 이번엔 바닐라 크렘 디플로매트 (Crème Diplomate)로 그 안을 채웠는데요.
크렘 디플로매트 (Crème Diplomate)는 크렘 파티시에르 (Crème Pâtissière)를 만들고 생크림을 섞어서 만들어요.
이번엔 좀 업그레이드해서 더 특별하게 만들어 봤어요.
이 크림은 과일 디저트에 딱~! 어울리는 크림인 거 같아요.
그럼 여러분도 같이 만들어 볼까요?
????????????????????????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #fruitminitart #AmazingTart #cookiecup
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 타르트 반죽
(몰드 사이즈 ( 8cm *4cm 반구형 )
무염버터 150g (1/2컵+ 3Tbsp)
슈가 파우더 100g (3/4컵)
소금 2g (1/2tsp)
달걀 1
바닐라 익스트랙 5ml (1tsp)
중력분 250g (1컵+ 3/4컵)
아몬드 가루 25g (3Tbsp)
♥ 바닐라 크렘 디플로매트 (Crème Diplomate)
노른자 2
설탕 20g (1Tbsp+2tsp)
우유 80g (1/3컵)
생크림 100g (1/3컵 + 1Tbsp+1tsp)
바닐라 빈 1/2
옥수수 전분 8g (1Tbsp)
(또는 박력분)
화이트 초콜릿 25g (3Tbsp)
연유 30g (2Tbsp)
생크림 120g (1/2컵)
♥ 데코레이션용 데이지 꽃장식 만들기
♥ 초콜릿 (코팅용 초콜릿 가능)
딸기잼
딸기, 키위, 오렌지, ...
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다..
시청해주셔서 감사합니다.
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Fruit Cake Cookies
The fifth item on my Christmas baking list. These cookies have fabulous taste. If you love fruit cake try these wonderful light fruit cake cookies. This batch made 104 cookies - 8 and a half dozen of two bites of deliciousness! Want to see more? Look for my Christmas Baking Playlist! Recipe follows:
Fruit Cake Cookies
Bake in a preheated 325°F (163°C)
Recipe is from - Jean Pare Company’s Coming Most Loved Cookies (as cut out of the news paper in 2005) with a couple of changes.
2 cups (500 ml) mixed glace fruit (I used the deluxe mixture)
1 cup (250 ml) raisins ( I used golden raisins)
1 cup (250 ml) chopped pitted dates
1 cup (250 ml) (100 gm) chopped pecans
1/2 cup (75 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 cup (75 gm) softened butter
1 cup (150 gm) sugar (UK caster sugar)
2 large eggs
1 teaspoon (5 ml) vanilla
1 cup (153 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1ml) cinnamon (optional)
Put first four ingredients in a large bowl. Add the first amount of flour. Dredge the fruit in the flour until it is all absorbed - use a spoon or your hand.
In a separate large bowl using a stand mixer, hand held mixer, or a wooden spoon, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine second amount of flour, baking soda, and cinnamon in a small bowl. Add to butter mixture. Mix until no dry flour remains. Fold in fruit mixture. Combine well so no flour is visible in batter or on fruit. Drop onto greased cookie sheet, using a 1 Tablespoon cookie scoop or a tablespoon from the kitchen drawer, about 2 inches apart. Bake in a preheated 325°F (163°C) for 15 to 18 minutes until golden brown. Remove to wire racks to cool. Makes about 5 dozen cookies. This batch made 104 cookies - 8 and a half dozen.