Candiedfruitcookies Recipes

GLAZED CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

EASY CANDIED FRUIT COOKIES

Steps:

• In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm., Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

FRUITCAKE COOKIES

Steps:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

OATMEAL CANDIED FRUIT COOKIES

Steps:

• Preheat oven to 350º.
• Beat together margarine and sugars until creamy; add eggs and vanilla, mix well. Add combined flour, baking soda, cinnamon, and mix well. Stir in oats, raisins, and candied fruit, mix well.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet
• Bake 10 to 13 minutes or until golden brown. Cool 1 minute on cookie sheet.
• Makes about 48 cookies

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.

CANDIED FRUIT COOKIES

Steps:

• Cream shortening with sugar until fluffy.
• Blend in unbeaten egg.
• Sift flour with salt and baking powder.
• Add vanilla to milk and add to creamed ingredients alternately with flour.
• Cut candied fruits fine and add to mixture.
• Drop on greased baking sheet.
• Top each cookie with half candied cherry.
• Bake in a moderate oven -- (375 degrees) for about 10 minutes.

B. C. CANDIED FRUIT COOKIES

Steps:

• Mix butter, sugar and egg; stir in remaining ingredients.
• Divide dough in half; shape each half into roll 1 1/2 inches in diameter.
• Wrap tightly in plastic wrap and chill at least 4 hours, (Can be frozen at this point if desired).
• Heat oven to 375°F.
• Cut rolls into 1/8 inch slices; place 1 inch apart on ungreased baking sheet.
• Bake about 8 minutes.
• Remove immediately from baking sheet.

CANDIED FRUIT SUGAR COOKIES

Steps:

• In a large bowl, using an electric mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs yolks and vanilla. Reduce speed to low; add flour, baking powder, salt and dried fruit. Mix just until a stiff dough forms. Turn onto a floured work surface, cut dough into halves, and form each half into a 1½-inch thick log. Wrap in plastic and refrigerate at least 2 hours or up to 2 days.
• Preheat oven to 375F and line 2 large baking sheets with parchment paper.
• Cut logs into ¼-inch-thick slices and arrange about 1 inch apart on pans. Refrigerate 10 minutes, then bake until lightly browned around the edges and firm in the center, 12 to 15 minutes. Let cookies cool 5 to 10 minutes on the pan before transferring to wire racks to cool completely. Decorate with your favorite icing if desired.

CANDIED-FRUIT SQUARES

Steps:

• Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

FROZEN CANDIED FRUIT COOKIES

Steps:

• Cream butter and sugar together.
• Beat in eggs.
• Stir in dry ingredients.
• Stir in pecans and fruit.
• Form into rolls 1 1/2 inches in diameter.
• Wrap in plastic wrap; place in resealable plastic bag.
• Freeze.
• TO BAKE: Preheat oven to 375 degrees.
• Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet.
• Bake 6-8 minutes.

QUICK FRUITCAKE COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.

CANDIED CHRISTMAS COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.