Grandma Florences Fruit Cookies Recipes

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

Steps:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

FLORENTINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining 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.

NANNY'S FRUITCAKE COOKIES

Steps:

• Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.

GRANDMA'S ITALIAN PIZZELLE COOKIES

Steps:

• Preheat a pizzelle iron according to manufacturer's instructions.
• Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
• Spray the inside of iron lightly with cooking spray.
• Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
• Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

GEORGE'S FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, dissolve baking soda in warm water.
• In a large bowl, cream together the shortening and the sugar. Beat the eggs and mix in. Stir in molasses, chopped nuts, fruit cocktail, raisins and vanilla. Mix in spices, baking soda and salt. Sift the flour and stir in. Mix until well blended.
• Drop by teaspoon on a cookie sheet and bake for 10 to 15 minutes.

GRANDMA MILLSPAUGH'S FRUIT COOKIES

Steps:

• In a large bowl with an electric mixer, cream the butter with the brown sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Add the raisins, the chopped currants, the cloves, and the cinnamon and beat the mixture until it is combined well. Dissolve the baking soda in the buttermilk or water, add the mixture to the fruit mixture, and beat the mixture until it is combined well. Into a bowl sift together the flour and the baking powder, add the flour mixture to the fruit mixture, and beat the dough until it is combined well. Chill the dough, covered, for 1 hour, or until it is firm. The dough may be made 1 week in advance and kept covered tightly and chilled.
• Preheat the oven to 350°F. Roll rounded teaspoons of the dough into balls, arrange the balls about 1 inch apart on lightly greased baking sheets, and with the flat bottom of a glass dipped in the granulated sugar, flatten the balls into 1 1/2 rounds. Press a whole currant lightly into the center of each round and bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden. Transfer the cookies to racks and let them cool. The cookies may be made 2 months in advance and kept frozen in airtight containers.

GRANDMA FLORENCE'S APPLESAUCE CAKE

Steps:

• Mix or sift dry ingredients together.
• Add butter butter and applesauce.
• Mix all this together well.
• Pour into a greased tube pan.
• Bake at 350 for about an hour or until toothpick comes out clean.

GRANDMA FLORENCE'S MOLASSES COOKIES

Steps:

• Mix all ingredients together.
• Roll out.
• Sprinkle sugar on top after you get them rolled out.
• Add a raisin to each cookie.
• Bake in slow oven, 350 degrees Fahrenheit, about 10 minutes.

MARIE'S GERMAN FRUIT COOKIES

Steps:

• Beat margarine, sugar, and eggs until creamy.
• Stir in buttermilk.
• Add dry ingredients with nuts and fruit. Mix well.
• Refrigerate dough at least 1 hour.
• Preheat oven to 400°.
• Drop dough by rounded teaspoonful about 2 inches apart on lightly greased baking sheet.
• Bake 8 to 10 minutes, until almost no imprint remains when touched lightly with finger.
• Remove to racks to cool.

GRANDMA FLORENCE'S FRUIT COOKIES

Steps:

• Sift all dry ingredients into bowl.
• Stir liquid into well of flour.
• Add raisin and nuts stir drop cookies onto pan will spread out 400° oven 10 minutes.