Cookie Fruit Baskets Recipes Recipe For Deviled

COOKIE FRUIT BASKETS

Steps:

• In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. , Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.

EDIBLE COOKIE BASKET

Steps:

• In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
• In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
• Add flour mixture, beating until dough forms about 2 minutes.
• Roll dough out to 1/8-inch thickness.
• Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
• Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
• Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
• Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
• Cool completely before removing the cookie basket.
• You can mold the cookie dough around different shaped oven-proof bowls too.

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.

CHOCOLATE VERY ORANGEY COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
• In a mixing bowl, beat together the demerara sugar, coconut sugar, coconut oil and vanilla with a wooden spoon. Stir in the flour, baking powder, orange zest and juice.
• Spoon approximately 1-tablespoon-size balls of cookie dough onto the prepared baking sheets.
• Gently flatten the balls using a metal tablespoon, then place two squares of chocolate in the center of each ball. Bake until the edges start to brown, about 10 minutes. Remove the tray to a cooling rack. After 1 minute take the cookies off the baking sheet and transfer to the rack.

HOP-TO-IT DEVILED EGGS

Steps:

• Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, relish, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., Top with sprouts. Tuck the ends of a chive into each egg, forming a handle. Refrigerate until serving. Just before serving, garnish with sunflower kernels.

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared 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.

EASTER BASKET COOKIES

Steps:

• Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
• Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
• Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
• Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

DEVIL'S FOOD CAKE MIX COOKIES

Steps:

• Preheat oven to 350* Prepare a cookie sheet and set aside. In a medium bowl combine cake mix, oil & eggs. Mix well. Add chocolate chips and mix well. Using a small cookie scoop, scoop out cookies onto prepared cookie sheet. Bake for 8 - 10 minutes.

MAY DAY BASKETS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among muffin cups.
• Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
• Spread frosting over cupcakes. Make basket handles with licorice. Decorate with candies. Store loosely covered at room temperature.