Fruitcake Cookie Sandwiches Recipes

FRUITCAKE COOKIE SANDWICHES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with butter.
• In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined, being careful to avoid over-mixing. Fold in the oats, apples, cherries and dates. Portion out the dough onto the prepared baking sheet (about 20 cookies), and bake until the edges are golden, 10 minutes.
• For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar on low speed until smooth and fluffy. Transfer the filling to a pastry bag and pipe the filling onto half of the cookies. Place the other half of the cookies on the filling to make the sandwiches.

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 CHRISTMAS COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

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).

MY GRANDMA'S FRUITCAKE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
• Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.