Brandied Fruitcake Cookies Recipes

FRUITCAKE COOKIES (CHRISTMAS LIZZIES)

Steps:

• Set the butter or margarine out to soften.
• Slice the candied cherries in half and dice the candied pineapple. Place these along with the glazed fruit mix, which should already be diced, in a bowl.
• Soak the raisins in the cherry brandy until plump, at least an hour or up to overnight.
• Add the cinnamon, nutmeg, allspice and baking soda to the flour and sift.
• Preheat the oven to 325 degrees and prepare cookie sheets by lining with parchment paper.
• Set a stand mixer to medium speed.
• Place the softened butter in the mixing bowl and cream until fluffy.
• Once the butter is fluffy, gradually add the brown sugar until completely blended.
• Add the eggs one at a time, completely blending each egg before adding the next.
• When the eggs are completely blended, add the sifted flour and spices slowly to the butter, eggs and sugar mix. Completely blend each addition before adding the next.
• Turn off the mixer, clean off the blade. The next steps will be mixed by hand.
• Combine the soaked raisins, pecans and cut candied fruit in a bowl and mix together completely.
• In batches, add some of the raisin, nut and fruit mixture to the batter and mix with a spatula by hand until all the ingredients are completely blended before adding more.
• Continue until all the fruit and nut mixture is thoroughly combined with the batter.
• Using a kitchen teaspoon, drop the cookie batter onto the cookie sheets, keeping each cookie about 1 inch apart. The cookies should be approximately 1 inch in diameter.
• Bake in a moderate oven (325 degrees) for 10 to 15 minutes, until browned on top.
• Remove the baking sheets from the oven and cool the cookies for five minutes on the cookie sheets, then transfer the cookies to a cooling rack and allow to completely cool for at least 3 hours. Don't rush the cooling rack time of the cookie bottoms will be soggy and the cookies will be sticky.
• Enjoy immediately or store in an airtight container.
• Makes about 10 dozen cookies.

BETTER-THAN-FRUITCAKE COOKIES

Steps:

• In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.

FRUITCAKE CHRISTMAS COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

MY GRANDMA'S FRUITCAKE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
• Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

FRUIT CAKE COOKIES

Steps:

• Heat oven to 350°F.
• In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
• Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BRANDIED FRUITCAKE COOKIES

Steps:

• In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
• Cover and chill overnight.
• In a small bowl, combine flour, baking powder and baking soda, set aside.
• For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
• Add egg and cottage cheese and beat until combined, beat in flour mixture.
• Cover and chill overnight.
• Stir brandied fruits mixture into batter.
• Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
• Add additional cherries to garnish tops of cookies.
• Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
• Cool completely on racks.
• May be frozen.

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.

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.

NELL'S FRUITCAKE COOKIES

Steps:

• Cream together crisco and sugar.
• Stir in egg; add milk and blend well.
• Sift dry ingredients together, stir in to batter.
• Add nuts, dates, and cherries, stirring to distribute evenly.
• Chill dough 1 hour.
• Preheat oven to 400 degrees.
• Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
• Bake 10-12 minutes until lightly brown.
• Cool on wire rack.

FRUITCAKE COOKIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
• Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
• Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
• Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.

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.

MOM'S CHRISTMAS FRUITCAKE COOKIES

Steps:

• The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
• Whisk baking soda into the milk and let it dissolve.
• Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
• Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.