Holiday Fruit Drop Cookies Recipes

CHRISTMAS FRUIT DROP COOKIES

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

HOLIDAY FRUIT DROPS

Steps:

• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy.
• Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates.
• Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.

HOLIDAY FRUIT DROPS (COOKIES)

Steps:

• Combine flour, baking powder, salt and cinnamon.
• Cut butter into dry ingredients until crumbly.
• Beat eggs; add sugar and beat well.
• Stir into dry ingredients.
• Add lemon peel, nuts and currants; mix well. Optional Tip: To soften the currants, add them to @ 2 tablespoons lemon juice and a tablespoon of brandy- - bring to a boil (I use the microwave) and remove from heat, cover and let steep for 15 to 30 minutes, then drain and add to recipe.
• Drop by teaspoonfuls onto lightly buttered cookie sheets.
• Bake in preheated 350 degree oven 12 to 15 minutes.
• Remove to wire racks to cool.
• Sprinkle with confectioner's sugar.
• Makes 6 1/2 dozen.

TASTE LIKE FRUITCAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
• Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.

FRUIT 'N NUT DROP SUGAR COOKIE RECIPE

Steps:

• Preheat oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half.
• Bake 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely.

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

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.)

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

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.

HOLIDAY FRUIT ROLL-UPS® COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. Cut dough with holiday cookie cutters. Place on ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool.
• Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut using same holiday cookie cutters, and place on top of same-shaped cookies, or cut different shapes and place on top of round cookies. Decorate cookies with remaining ingredients as desired, using suggestions below and referring to photos.
• For holly leaf and berries, use Betty Crocker Fruit Gushers and green Betty Crocker Fruit Roll-Ups. For snowflake, use blue Betty Crocker Fruit Roll-Ups and coarse sugar. For candy cane, use red Betty Crocker Fruit Roll-Ups. For gift, use Betty Crocker Fruit Roll-Ups Flavor Mixers. For ornament, use Betty Crocker Fruit Roll-Ups Blastin' Berry. For bell, use Betty Crocker Whipped fluffy white frosting, melted in small microwavable bowl in microwave and Betty Crocker Fruit Roll-Ups Blastin' Berry.