Grandmas Fruit Cookies Recipes

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

Ingredients

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

GRANDMA MILLSPAUGH'S FRUIT COOKIES

Grandma Millspaugh's Fruit Cookies image

Categories Cookies Food Processor Dairy Dessert Bake Currant Raisin Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 120 cookies

Number Of Ingredients 12

Ingredients

2 sticks (1 cup) unsalted butter, softened
2 cups firmly packed light brown sugar
2 large eggs
1 cup raisins, chopped fine in a food processor
1 cup currants, chopped fine a food processor, plus whole currants for garnish
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
3 tablespoons buttermilk or water
3 cups all-purpose flour
1 teaspoon double-acting baking powder
granulated sugar for forming the 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'S PERSIMMON COOKIES

Grandma's Persimmon Cookies image

This is another family recipe handed down through the generations. This recipe calls for dates instead of raisins which is nice for those who don't care for raisins. This is a nice spice cookie perfect for fall baking.

Provided by Laura_Ozz

Categories Drop Cookies

Time 30m

Yield 24-36 cookies

Number Of Ingredients 14

Ingredients

1 cup sugar
1/2 cup Crisco
1 egg
1 teaspoon pure vanilla extract
1 cup persimmon pulp
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup dates, chopped
1 cup walnuts or 1 cup pecans, chopped

Steps:

Preheat oven to 350°F.
Cream together the sugar and Crisco.
Add egg, vanilla and persimmon pulp until well blended.
Sift dry ingredients together and add slowly to the wet ingredients just until mixed well.
Fold in the dates and nuts.
Spoon out on greased cookie sheets and bake for 12 to 15 minutes.

Nutrition Facts : Calories 165, Fat 7.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 119.5, Carbohydrate 22.7, Fiber 1.3, Sugar 13.2, Protein 2.3

GRANDMA FLORENCE'S FRUIT COOKIES

Grandma Florence's Fruit Cookies image

This was my great grandma's recipe. It is a family fav and uses that bacon grease people save. THIS IS A SOFT COOKIE THAT SPREADS OUT WHILE ITS COOKING

Provided by Dienia B.

Categories Drop Cookies

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups brown sugar
1/2 cup fresh bacon grease
3 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup raisins
1 teaspoon baking soda
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 438, Fat 15.9, SaturatedFat 5, Cholesterol 66.1, Sodium 305.6, Carbohydrate 69.8, Fiber 1.5, Sugar 47.9, Protein 6

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