Fruit Shaped 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.

MARZIPAN COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
• Heat oven to 300°F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack. Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples. Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots. Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water. Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture. Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears. Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

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.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

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.

FRUITY COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Cream the butter and sugar until light and fluffy. Mix the marmalade with 2 tbsp boiling water. Stir into the creamed mix, then add the spices, oats, flour and baking powder. Mix in the fruit and nuts.
• Dust your hands and surface with flour and roll the dough into a long sausage shape. Cut into about 20 discs. Place on a baking tray lined with baking parchment, spaced out as they will spread. Bake for about 25 mins until golden brown.

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.

BETTER-THAN-FRUITCAKE COOKIES

Steps:

• In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.

FRUIT-SHAPED COOKIES

Steps:

• Mix margarine and sugar in medium bowl; stir in flour and almond extract until mixture resembles coarse crumbs.
• Divide dough into 3 equal parts; tint and shape each portion as desired; see below for fruit options.
• Place on ungreased cookie sheet; cover and refrigerate at least 30 minutes.
• Preheat oven to 300F degrees.
• Bake cookies for about 30 minutes, until they're set but not browned.
• Apples: Mix red or green food colour into part of dough; shape into small balls; insert small piece of cinnamon stick in top of each stem end and whole clove into bottom of each for blossom end; dilute red or green food colour with water and brush over apples.
• Apricots: Mix red and yellow food colours into part of dough; shape into small balls; make crease down 1 side of each with a wooden pick; insert whole clove in each for stem end; dilute red food colour with water and brush over apricots.
• Oranges: Mix red and yellow food colours into part of dough; shape into small balls; insert whole clove in each for blossom end; prick balls with blunt end of wooden pick to resemble texture of orange peel.
• Pears: Mix yellow food colour into part of dough; shape into small balls, then into cone shapes, rounding narrow end of each; insert small piece of stick cinnamon in narrow end for stem; dilute red food colour with water and brush on"cheeks" of pears.
• Bananas: Mix yellow food colour into part of dough; shape into 3-inch rolls, tapering end to resemble bananas; flatten tops slightly to show planes of banana; curve each slightly; paint on characteristic markings with mixture of red, yellow and blue food colours diluted with water.
• Strawberries: Mix red food colour into part of dough; shape into small balls, then into heart shapes (about 3/4-inch high); prick with blunt end of wooden pick for texture; roll each in red sugar; insert small piece of green-coloured wooden pick or green dough into top of each for stem.

FRUIT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In large bowl, combine oil, bananas, and vanilla until smooth. Mix in oats, oat bran cereal and salt. Fold in apricots and almonds. Drop dough by spoonfuls 2 inches apart on cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until edges are light brown.

TASTE LIKE FRUITCAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
• Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.

SHAPED ICEBOX COOKIES

Steps:

• Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. 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.

EASY FRUIT-FILLED PASTRY HEART COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray, or line with parchment paper.
• Place the flour, butter, cream cheese, and salt in a bowl. Cut it together with 2 knives or a pastry cutter until the butter and cream cheese is the size of small peas. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 2 hours.
• Cut the dough in half and place half in the refrigerator to stay cold. Roll the other half between 2 pieces of wax paper or parchment into a sheet about 1/8 inch thick. Lift off the top sheet, and use a heart-shaped cookie cutter to cut 18 cookies. Before lifting the cutouts from the wax paper, put the dough onto a flat baking sheet and into the freezer for a few minutes to firm up the cookies. Set the 18 cookies aside. Repeat with the other half of the dough, also making 18 heart-shaped cookies.
• Place 18 cookies onto the prepared baking sheets so they don't touch. Carefully brush a little beaten egg around the top of each cookie, and spoon about 1 teaspoon of preserves into the center of the cookie. Top each with another unfilled cookie, press together around the edges, and crimp the edges with a fork to seal in the filling and make a pretty edge. Brush the tops of the filled cookies with beaten egg, and sprinkle with sugar.
• Bake in the preheated oven until the cookies are a light golden brown, 10 to 12 minutes. Cool completely before placing in containers.

FRUIT COOKIES

Steps:

• Preheat oven to 170C/ gas mark 4.
• Sprinkle a very light dusting of flour onto the baking tray
• Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
• Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
• Place them apart on the baking tray and flatten well with the back of the tablespoon.
• Cook for 12-15mins until evenly browned.
• Let cool a little before removing from the tray and placing to cool on the wire wrack.