Glazed Italian Fruitcake Cookies Recipes

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GLAZED ITALIAN FRUITCAKE COOKIES



Glazed Italian Fruitcake Cookies image

I grew up in Italy eating these every Christmas. I have such fond memories that I make them every year and give them to friends.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 15

1 cup butter, softened
1/3 cup half-and-half cream
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1/2 cup chopped mixed dried fruit
GLAZE:
1 ounce unsweetened chocolate
1-1/2 teaspoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, beat butter, cream and vanilla until blended. In another bowl, whisk flour, sugar, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts and dried fruit (mixture will be crumbly). Press mixture together to form a ball., Divide dough in half; shape each into an 8-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., Meanwhile, in a large heavy saucepan, melt chocolate and butter over low heat. Gradually stir in confectioners' sugar, vanilla and enough milk to reach drizzling consistency. Remove from heat; drizzle over cooled cookies.

Nutrition Facts : Calories 106 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Ina Garten

Categories     dessert

Time 14h50m

Yield 5 dozen small cookies

Number Of Ingredients 15

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

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.

Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams

MY GRANDMA'S FRUITCAKE COOKIES



My Grandma's Fruitcake Cookies image

My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.

Provided by minky410

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 144

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

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.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g

GLAZED CANDIED FRUIT COOKIES



Glazed Candied Fruit Cookies image

Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners' sugar
2 tablespoons 2% milk

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.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 34mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GLAZED ITALIAN SPICE COOKIES



Glazed Italian Spice Cookies image

These cute little balls give you a soft, cake-like option for your Christmas cookie tray. The creamy almond glaze spread on top makes them extra yummy.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 7-1/2 dozen.

Number Of Ingredients 18

1 cup shortening
1-1/4 cups sugar
3 eggs
1 cup milk
5 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa
5 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1 cup finely chopped pecans
GLAZE:
6 tablespoons butter, softened
2-1/2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and milk. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, cloves and baking soda; gradually add to creamed mixture and mix well. Stir in pecans., Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Remove to wire racks to cool., For glaze, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, and extracts; beat until smooth. Spread over cooled cookies.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN COOKIES WITH ICING



Italian Cookies with Icing image

These Italian sugar cookies feature almond extract in both the cookies and the icing, but you can switch it up and use either vanilla or anise extract, if preferred.

Provided by Lee M. Longo

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 60

Number Of Ingredients 10

6 cups all-purpose flour
2 tablespoons baking powder
1 cup unsalted butter, softened
1 cup white sugar
6 large eggs
4 teaspoons almond extract
1 ½ cups confectioners' sugar
1 teaspoon almond extract, or to taste
¼ cup milk
2 tablespoons nonpareils, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • Sift flour and baking powder together into a bowl.
  • Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  • While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
  • Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 16.6 g, Cholesterol 26.8 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 56.9 mg, Sugar 6.8 g

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