Fruit Cake Slice And Bake Cookies Recipes

FRUITCAKE SHORTBREAD COOKIES

Steps:

• In a large mixing bowl, cream together the softened butter, confectioners sugar, and vanilla extract until smooth.
• Add flour and mix until the flour is incorporated and the shortbread dough has a crumbly appearance.
• Mix in the mixed peel or fruitcake blend until evenly distributed in your shortbread dough.
• Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic cling film wrap and gather the loose dough into a rough log shape.
• Wrap the paper around the log shape tightly and use it to help roll the log out into your desired length and width. Unwrap and re-wrap tightly. Transfer to your refrigerator to chill for about 30 minutes.
• Once the dough is firm to the touch, preheat your oven to 350 degrees F ( 175 degrees C ). Remove the dough from the refrigerator and slice using a sharp knife ( to cut through the fruit easily ). Slices should be approximately 1/4 inch in thickness.
• Transfer slices to a parchment paper-lined baking sheet and bake at 350 degrees F ( 175 degrees C ) for 10-12 minutes. The cookies are done when the center is slightly puffy. You should also be able to note the difference when the center no longer looks raw.
• Remove the cookies from the oven and allow them to cool completely on the baking sheet placed on a wire cooling rack. *Shortbread cookies are tender and prone to falling apart while still warm!

SLICE 'N' BAKE FRUITCAKE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

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.

FRUITCAKE COOKIES MADE EASY

Steps:

• Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).