Christmas Bourbon FruitCake Cookies old-school Recipe
Christmas Bourbon FruitCake Cookies old-school Recipe
100 year old
Christmas Fudge:
These cookies you will make this holiday season are going to be like nothing you have ever tried before! Unless you were lucky enough to grow up with them, they will be the best Christmas cookies you will try in your life. Surprisingly they're really easy to prepare and you can bake them right away or make them ahead of time and freeze them. When Christmas comes these warm jewels will be stunning on your dessert table. I will add dark chocolate chunks next time I make these, I think they will be a perfect addition to the sweet fruit and nuts.
Enjoy! ❤️
Ingredients:
1 & 1/2 sticks butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup bourbon whiskey
Spices (optional):
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 cup walnuts or pecans (or both)
Fruits (optional)
1/2 cup of each
glacé cherries red & Green
candied pineapple
raisins
dates
dried apricots
dried figs
dried peaches
Directions:
Cut the fruit you decide to use into halfs and Soak the fruits in the bourbon. Heat it in the microwave for 1 minute and allow it to sit and soften while you prepare the dough. Cream together the butter and both sugar and add the egg, vanilla and spices. Finish with the flour, salt and baking soda. Add the nuts and fruits including the remaining bourbon if you please and you can either bake the dough right away or form it into a log to chill and slice and bake later.
Bake on a parchment lined baking sheet at 375 F. for about 13 minutes.
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fruit Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #fruitcake #fruitcakerecipe
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Tammy’s Christmas Fruitcake (New Recipe is not in our Cookbooks)
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS
Read the entire recipe before beginning. Do not
preheat the oven!
In a mixer mix the butter and sugar until fluffy. Add
eggs one at a time, beating in between.
Add Apple pie spice and vanilla extract. Add grape
juice and mix well. Add flour and beat for 2 minutes
on medium speed.
In a separate bowl add 1/3 CUP FLOUR then add your
fruit and mix until fruit is coated well with flour. Add
pecans and dates and mix well. Pour batter into bowl
with fruit and nuts. Mix well.
Spray pans with baking spray and fill 3/4 full of
batter. Put cake in a cold oven and then put on Bake
at 350 degrees and bake 30 minutes. Turn oven to
250 degrees and bake for 2-4 hours. Cook time will
vary depending on size and depth of cake. Cake must
be done before topping with fruit. After you top cake
cook another 30 minutes for pecans to toast.
For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.) 1-2 CUPS OF LARGE
MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I
LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
Heat jelly (your choice apple or orange marmalade)
in a non-stick small pot or skillet.
Pour over fruit and mix until fruit and nuts are coated
well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA
FANCY (THESE ARE CHOPPED SMALL) (1 CUP)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES
TIPS:
WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR
TOP OF CAKES TOO!
DO NOT PLACE TOPPING ON CAKE BEFORE IT IS SET
IN MIDDLE OR IT WILL SINK DOWN INTO THE CAKE.
DO NOT USE OLD ENGLISH FRUIT UNLESS YOU TASTE
AND MAKE SURE YOU LIKE THE CITRON AND FRUITS,
REPLACE WITH OTHER MIXED FRUITS IF YOU DO NOT
LIKE IT.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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How to Make Old Fashioned Fruitcake Cookies
Old Fashioned Fruitcake Cookies are a fun, easy, and delicious twist on the traditional fruitcake. This recipe is perfect for your holiday dessert menu and the best Christmas cookies! Get the recipe:
Fruitcake Cookies
Do you like fruitcake? Do you like cookies? If your answer is yes to either of these questions, then you will surely like these cookies. It is a beautiful cookie. The red and green cherries are like jewels in the cookies. Try these and I guarantee you will like them.
Recipe below.
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Preheat oven to 325 degrees
3/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1/4 cup molasses
1 egg
2 cup all-purpose flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1 1/2 tsp ground ginger
1/2 cup candied cherries, we used red and green, chopped
1/2 cup candied pineapple, chopped
1/2 cup candied orange peel
1/2 cup pecan pieces, chopped
Cream butter and sugar. Add molasses. Mix well. Add egg, mix well. Add spices, mix well. Add fruit and pecans and stir by hand until well mixed. Chill dough 30-45 minutes. Drop onto sheet pan lined with parchment paper. Bake 15-20 minutes. Cool on cooling racks then transfer to platter to serve.
Enjoy!
Karen, Paul, Stephanie
Fruit Cake Cookies -How to make fruit cake cookies -Best fruit cake cookies recipe -Homemade 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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