Recipes from Maw Maw Sarah's Kitchen- Fruit Cake Cookies
Created on November 3, 2011 using FlipShare.
Fruitcake Cookies Recipe 水果蛋糕饼干 | Huang Kitchen
Ingredients list, step-by-step instructions & recipe notes, view full recipe here 详细步步图解食谱 ▼
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Looking to bake something colourful and pretty for Christmas? These Christmas Fruitcake Cookies may just be your answer. These delicious fruitcake style coconut cookies with their gorgeous golden and colourful outlook are filled with all the wonderful fruit and nuts everyone loves in a traditional christmas fruitcake.
These Christmas Fruitcake Cookies are very similar to the traditional Christmas fruitcakes, only difference is they are in cookie form and take you a lot less time to bake! Perfect for last minute baking and definitely a crowd pleaser!
想要烘培漂亮又充满色彩的圣诞糕点吗?这些甜美的圣诞水果蛋糕饼干可能就是你在寻找的答案。华丽金色与色彩缤纷的外貌,这些美味的英国水果蛋糕式的椰子饼干,充满了每个人在传统水果蛋糕里最喜欢的材料:美妙的水果和香脆的坚果。
这饼干非常类似传统的圣诞水果蛋糕,唯一的区别是它们是曲奇饼干,而且完全不费时烘烤!这些饼干不但深受人欢迎,临时烘培也不成问题!
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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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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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15.00 includes shipping Lori Brown Po box 1183 Imboden Arkansas 72434
loridianebrown@gmail.com
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Jingle Bells
Betty's Festive Fruitcake Cookies
Betty demonstrates how to make Festive Fruitcake Cookies. These cookies will allow you to have the flavor of fruitcake without the trouble! You will notice that some of the measures below are either tiny or unusual amounts. The original recipe was 4 times as large, so I divided each ingredient by 4, and this made medium-sized cookies for me. If you want the original recipe, just multiply every ingredient by 4.
Festive Fruitcake Cookies
4 ounces candied pineapple, chopped
2 ounces red candied cherries, chopped
2 ounces green candied cherries, chopped
½ cup golden raisins
1 cup chopped pecans
¼ cup flour for dredging
5/8 cup flour for batter
2 tablespoons butter (I used 1 tablespoon butter, which turned out fine, if you want to cut down on fat.)
¼ cup light brown sugar, firmly packed
1 egg, separated
1 teaspoon baking soda
1 tablespoon milk
½ ounce brandy (optional)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
cooking oil spray
In a medium-sized bowl, combine candied pineapple, red candied cherries, green candied cherries, golden raisins, and chopped pecans. Dredge with ¼ cup flour and set aside. Cream butter and brown sugar together. Add egg yolk, beating well. Dissolved baking soda in milk and add to creamed mixture. Add brandy, cinnamon, and nutmeg, and the remaining 5/8 cup flour, mixing well. In a small bowl, beat egg white until stiff, but not dry. Fold beaten egg white into batter. Fold in dredged fruit mixture. Prepare a baking pan by lining it with parchment paper and spraying the paper with cooking oil spray. Drop dough by rounded teaspoonfuls onto parchment paper. (Or, you may use a 1-tablespoon ice cream scoop to scoop dough and form it into a flattened ball and place on the parchment paper. Bake at 325 degrees (F) about 12 minutes. Transfer immediately to cooling racks. When cool, arrange on a nice serving plate. We love these! I hope you will, too! --Betty
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