Aunt Berts Fruitcake Cookies Recipes

FRUITCAKE COOKIES

Steps:

• 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.

AUNT BERT'S FRUITCAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
• Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
• Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

CONTEST-WINNING FRUITCAKE COOKIES

Steps:

• In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted. , Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut.

NANNY'S FRUITCAKE COOKIES

Steps:

• Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.