Cherry Fruitcake Cookies Recipes

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.

CHERRY FRUITCAKE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
• Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
• Bake cookies in preheated oven for 12 to 15 minutes.

CHERRY-ALMOND FRUITCAKE

Steps:

• Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
• Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
• In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
• Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
• Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

CHOCOLATE-CHERRY FRUITCAKE

Steps:

• Preheat oven to 350°F (180C.).
• A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
• To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
• Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
• In the bowl of a standing mixer, or by hand,.
• beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
• Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
• Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
• With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

CHEWY FRUIT COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and buttermilk. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the cherries, dates and chopped pecans. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Top each with a pecan half. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks.

CHOCOLATE CHIP CHERRY FRUITCAKE LOAF

Steps:

• Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
• Beat eggs and sugar in a large bowl until well combined.
• In another large bowl, combine flour, baking powder, and salt.
• Add flour mixture to egg mixture and mix well.
• Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
• Pour into a greased 9x5" loaf pan(mixture will be very thick).
• Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
• Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
• Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
• Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.