Fruitcake Cookies Christmas Lizzies Recipes

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 (CHRISTMAS LIZZIES)

Steps:

• Set the butter or margarine out to soften.
• Slice the candied cherries in half and dice the candied pineapple. Place these along with the glazed fruit mix, which should already be diced, in a bowl.
• Soak the raisins in the cherry brandy until plump, at least an hour or up to overnight.
• Add the cinnamon, nutmeg, allspice and baking soda to the flour and sift.
• Preheat the oven to 325 degrees and prepare cookie sheets by lining with parchment paper.
• Set a stand mixer to medium speed.
• Place the softened butter in the mixing bowl and cream until fluffy.
• Once the butter is fluffy, gradually add the brown sugar until completely blended.
• Add the eggs one at a time, completely blending each egg before adding the next.
• When the eggs are completely blended, add the sifted flour and spices slowly to the butter, eggs and sugar mix. Completely blend each addition before adding the next.
• Turn off the mixer, clean off the blade. The next steps will be mixed by hand.
• Combine the soaked raisins, pecans and cut candied fruit in a bowl and mix together completely.
• In batches, add some of the raisin, nut and fruit mixture to the batter and mix with a spatula by hand until all the ingredients are completely blended before adding more.
• Continue until all the fruit and nut mixture is thoroughly combined with the batter.
• Using a kitchen teaspoon, drop the cookie batter onto the cookie sheets, keeping each cookie about 1 inch apart. The cookies should be approximately 1 inch in diameter.
• Bake in a moderate oven (325 degrees) for 10 to 15 minutes, until browned on top.
• Remove the baking sheets from the oven and cool the cookies for five minutes on the cookie sheets, then transfer the cookies to a cooling rack and allow to completely cool for at least 3 hours. Don't rush the cooling rack time of the cookie bottoms will be soggy and the cookies will be sticky.
• Enjoy immediately or store in an airtight container.
• Makes about 10 dozen cookies.

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.

CHRISTMAS LIZZIES

Steps:

• 1. Prepare fruit and nuts by mixing with half the flour.(keeps the fruit from becoming sticky)
• 2. Cream together the butter and sugar;add beaten eggs one at a time
• 3. Sift remaining flour with soda and salt and add to egg mixture. Add liquids and then add the fruits and nuts. (Mixture is very thick; use hands to mix.)
• 4. Drop by teaspoon onto cookie sheets and bake at 325 degrees for 25 minutes or until medium brown.
• 5. *Orange juice may be substituted for the bourbon in this recipe.

MOM'S CHRISTMAS FRUITCAKE COOKIES

Steps:

• The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
• Whisk baking soda into the milk and let it dissolve.
• Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
• Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

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.