Fruit And Spice Glazed Round Cookies 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.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

SPICE COOKIES

Steps:

• Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
• Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
• Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
• Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

OLD-FASHIONED SPICED FRUIT COOKIES

Steps:

• Heat oven to 350°. Place apple, orange and dates in blender or food processor. Cover and blend or process until well blended.
• Mix brown sugar, oil and egg in large bowl. Stir in remaining ingredients and fruit mixture. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet.

RUM-GLAZED SPICE COCKTAIL COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
• On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.

FRUIT 'N' SPICE ROUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing.

FRUIT & SPICE COOKIES

Steps:

• Preheat the oven to 375°F. Line two baking sheets with parchment paper. Mix 1½ cups of the rolled oats, the baking powder, and the spices (cinnamon, nutmeg, and cloves) in a large bowl and set aside.
• In either a blender or food processor, combine the ground flaxseed, ¾ cup water, applesauce, and the remaining 1½ cups of rolled oats. Process until the batter has an even consistency. Then, add the strawberry jam, and blend for a few seconds to combine.
• Pour the fruit mixture into the bowl of dry ingredients. Whisk until everything is evenly mixed. Then stir in the dates and pecans. The mixture should be slightly wet; don't expect to shape the cookies into balls.
• Drop 12 spoonfuls of dough onto each baking sheet. Bake for 15 to 20 minutes. Let the cookies cool for a few minutes and then enjoy warm! Store any uneaten cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 6 days.

FRUIT SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. Using an electric mixer, cream together sugar, margarine and molasses; beat in egg substitute. Blend in the flour and 1 tsp pumpkin pie spice and dried fruit.
• Drop by rounded teaspoons until a parchment lined baking sheet. Bake approx 8 min or until firm.
• Stir together 1 tsp pumpkin pie spice and powdered sugar and sprinkle over cookies.

FRUIT AND SPICE GLAZED ROUND COOKIES

Steps:

• in bowl,cream butter and sugar, add eggs, one at a time, beat well after each addition --
• combine flour, cinnamon, baking soda, nutmeg, cloves, gradually add to creamed mixture.
• stir in dates, raisins, walnuts.cover and refrigerate for 2 hours.
• on floured surface, roll out cookies to 1/4" thickness.cut with 2 1/2" round cutter -- dipped in flour.
• plae 1" apart on greased sheets and bake at 375* for 10-12 minutes.
• remove to racks to cool.
• meanwhile combine glaze ingredients and brush over warm cookies.