Holiday Fruitcake Cookies Recipes

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FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

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.

FRUITCAKE CHRISTMAS COOKIES



Fruitcake Christmas Cookies image

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

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.)

Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.

NANNY'S FRUITCAKE COOKIES



Nanny's Fruitcake Cookies image

My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. -Amanda Digges, South Windsor, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 12

1-2/3 cups chopped pecans or walnuts
1-1/3 cups golden raisins
1 cup pitted dried plums (prunes), chopped
2/3 cup dried apricots, finely chopped
1/2 cup dried cranberries
1/4 cup Triple Sec
1 cup butter, softened
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 teaspoon ground nutmeg
1 large egg, room temperature
2-2/3 cups all-purpose flour

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.

Nutrition Facts : Calories 131 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 37mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

OLD-FASHIONED FRUITCAKE COOKIES



Old-fashioned Fruitcake Cookies image

Provided by Damon Lee Fowler

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Dried Fruit     Christmas Eve     Bon Appétit

Yield Makes about 9 dozen

Number Of Ingredients 24

Cookies:
1 cup halved dried cherries
1 cup dried currants (about 5 ounces)
1 cup chopped pitted dates
1 cup golden raisins (about 5 ounces)
1 cup brown raisins (about 5 ounces)
1 cup chopped Simple Candied Orange Peel
6 tablespoons bourbon, divided
6 tablespoons dry Sherry (preferably imported), divided
9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
1 cup coarsely chopped walnuts
2 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Glaze and garnish:
1 cup (packed) powdered sugar
4 teaspoons (or more) bourbon
4 teaspoons (or more) dry Sherry (preferably imported)
Diced or slivered Simple Candied Orange Peel

Steps:

  • For cookies:
  • Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
  • Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
  • Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
  • Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
  • For glaze and garnish:
  • Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
  • Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.

HOLIDAY FRUITCAKE DROP COOKIE RECIPE



Holiday Fruitcake Drop Cookie Recipe image

An old fashioned recipe for a soft and chewy cookie that is spiced with cinnamon and clove, and filled with candied cherries, dates, and pecans. (AKA. Fruit Drop Cookies)

Provided by Susie Weinrich

Categories     Dessert

Time 35m

Number Of Ingredients 14

1 cup butter (softened (2 sticks))
2 cups brown sugar (packed)
2 large eggs
1/2 cup buttermilk
1 tsp vanilla
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp each : ground clove and nutmeg
2 cups candied cherries (cut in half )
2 cups dates (chopped)
1 1/2 cups pecans (chopped)
optional - pecan halves for the top of cookies

Steps:

  • Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
  • Cream together the butter and sugar, about 2 minutes. Add the eggs one at a time and mix for another minute.Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
  • Pour in the buttermilk and vanilla and mix another minute.
  • In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
  • Add the flour a little at a time to the cookie dough mixture, just until combined.
  • Stir/Mix in the candied cherries, dates and chopped pecans. Pro Tip: if you want a more pronounced red and green look, save back 1/2 cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
  • Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
  • If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
  • Bake for 9-11 minutes. They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie so they will seem under done in the center, but will firm up as they cool. Watch the first batch and see how long it takes, then use that time for the remaining batches. If you are baking in batches, place the remaining dough in the refrigerator until needed.
  • Let the cookies cool for 5 minutes, then transfer to a cooling rack to cool the rest of the way.

Nutrition Facts : ServingSize 1 cookie, Calories 160 kcal, Carbohydrate 25 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 112 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

MOM'S CHRISTMAS FRUITCAKE COOKIES



Mom's Christmas Fruitcake Cookies image

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

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.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

FESTIVE FRUITCAKE COOKIES



Festive Fruitcake Cookies image

I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.

Provided by Kathleen Constance

Categories     Drop Cookies

Time 50m

Yield 48 cookies

Number Of Ingredients 12

1 cup golden raisin
1 1/2 cups chopped candied fruit
1/2 cup chopped crystallized ginger
1 cup chopped nuts
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
  • Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
  • Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
  • Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
  • Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
  • Bake at 350 degrees for 10 to 12 minutes, or until golden.

Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1

BETTER THAN FRUITCAKE COOKIES



Better Than Fruitcake Cookies image

This recipe makes over 12 dozen small cookies... a great substitution for holiday fruitcake . You can substitute rum-soaked dried apricots and dates instead of glacee'd cherries and figs for an equally tasty cookie.

Provided by Frieda

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 72

Number Of Ingredients 15

3 cups chopped dried figs
⅔ cup raisins
⅔ cup candied cherries, chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon lemon juice
1 pinch salt
2 ½ cups chopped walnuts
1 cup unsalted butter, softened
½ cup super fine sugar
⅓ cup packed brown sugar
1 egg
2 ⅔ cups all-purpose flour
½ teaspoon ground cloves
¼ teaspoon salt

Steps:

  • In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
  • Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
  • Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
  • Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
  • Bake 10 to 13 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 14.3 g, Cholesterol 9.4 mg, Fat 5.4 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 14.4 mg, Sugar 8.7 g

FRUITCAKE COOKIES



Fruitcake Cookies image

We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 4 dozen

Number Of Ingredients 13

2 sticks unsalted butter, room temperature, plus more for pan
2 cups unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
1/4 teaspoon baking powder
7 ounces almond paste (1 tube), cut into small pieces
1 cup sugar
2 large eggs, room temperature
1/4 cup kirsch
1 pound mixed candied and dried fruit, such as glace cherries, dried papaya, and candied citron, cut into 1/2-inch pieces (3 cups)
Poured Chocolate Fondant
Edible gold leaf, for decorating (optional; available at nycake.com)

Steps:

  • Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
  • Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
  • Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
  • Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.

FRUITCAKE COOKIES



Fruitcake Cookies image

I saw a lady make a similar version of these on a Food Network holiday special. However, when I checked out the recipe, it appeared to have some major errors in it. I did some research and came up with my own version of these yummy, very rich, very buttery cookies. You will want some milk with these for sure!

Provided by HeatherFeather

Categories     Drop Cookies

Time 45m

Yield 36 serving(s)

Number Of Ingredients 12

1 (18 1/2 ounce) package yellow cake mix
1/4 cup dark brown sugar, packed
1 large egg
4 ounces unsalted butter, at room temperature (1 stick)
1/4 cup butter flavor shortening
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4-1/2 teaspoon ground cinnamon (optional)
3/4 cup unsalted pecans, chopped (or mix of pecans,walnuts, and pistachios or any you prefer)
1/4 cup dried cherries or 1/4 cup cranberries, chopped
1/4 cup dried apricot, chopped
1/4 cup raisins or 1/4 cup sultana

Steps:

  • Preheat oven to 350 F and have ready some ungreased baking sheets.
  • Cream together the butter, shortening, brown sugar.
  • Add egg, vanilla, almond extract and beat to combine.
  • Add cake mix (and if you like, a bit of cinnamon), beating on lowest setting just enough to blend together with no dry bits (overmixing will toughen the dough); dough will be stiff.
  • Using a wooden spoon, stir in the nuts and dried fruits to blend well.
  • Using a small meatball scoop, drop blobs of dough onto cookie sheets, spacing them out a bit as they will spread; I get 12 blobs per cookie sheet.
  • Bake in preheated oven for about 12-14 minutes or until slightly golden; do not overbake.
  • Let cool 1 minute on baking sheets, then remove carefully to wire racks to cool completely.
  • Store in cookie tins; these won't keep terribly long, only a few days and no longer than 1 week, so if making in advance you might want to freeze them.

Nutrition Facts : Calories 127.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 12.9, Sodium 98.8, Carbohydrate 14.6, Fiber 0.5, Sugar 9, Protein 1.1

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From bakerstable.net


CHOCOLATE CHIP AND NUT FRUITCAKE COOKIES RECIPE - AN ITALIAN IN …
2017-11-01 1 cup candied fruit. 1/2 cup chocolate chips. 1/2 cup nuts (hazelnut, walnuts or almonds) (coarsely chopped) Pre-heat oven to 350°. Line 2 cookie sheets with parchment paper. Beat together sugar and butter until light and fluffy, then add the egg, orange juice and rum extract. Beat for two minutes. In a medium bowl whisk together flour, baking ...
From anitalianinmykitchen.com


FRUITCAKE SHORTBREAD COOKIES - BAKE IT WITH LOVE
2021-09-26 Slice and Bake The Fruitcake Cookies. Preheat your oven to 350ºF ( 175ºC ) and line a baking sheet with parchment paper. Slice your cookies approximately ¼ inch in thickness and place them on your baking sheet about an inch apart. Bake for 10 - 12 minutes until the cookies are slightly puffy and no longer raw in the center.
From bakeitwithlove.com


HOLIDAY FRUITCAKE COOKIES - RECIPE | COOKS.COM
4 c. flour 1 tsp. baking soda 1 tsp. salt 1 c. shortening 1 c. brown sugar, packed 2 eggs, beaten 2/3 c. buttermilk 1 c. chopped pecans 1 c. candied cherries, cut in quarters
From cooks.com


LARGE FAMILY MAKE-AHEAD FRUITCAKE COOKIES | HOLIDAY TREATS FOR A …
Instructions . Preheat the oven to 350 degrees. Line cookie sheets with parchment paper and spray lightly with nonstick cooking spray. Using a very large mixing bowl coat the fruits and pecans with ½ cup flour.
From largefamilytable.com


FRUITCAKE COOKIES - A HEALTHY HOLIDAY TREAT | THE PICKY EATER
2019-11-15 Step 1: Place butter and brown sugar in a large bowl and beat with an electric mixer for 2 minutes until light and fluffy. Step 2: Add the egg and milk, and beat to combine thoroughly. Step 3: In a small separate bowl, whisk together the flour, baking soda and salt.
From pickyeaterblog.com


HOLIDAY FRUITCAKE RECIPE - THE PRODUCE MOMS
2017-12-10 Begin by combining sugar, water, rum, fruits, and butter into a large pot. Bring the mixture to a boil on the stove and let it simmer for 10 minutes.
From theproducemoms.com


FRUITCAKE COOKIES | CALGARY CO-OP
Preheat the oven to 350°F. 2. In a large bowl, combine the raisins, cranberries, apricots, zest, and orange juice and let stand for an hour or so, stirring the mixture a few times as it sits, or until it absorbs the liquid. 3. In a small bowl, combine flour, cinnamon, ginger, allspice, baking powder and salt; set aside. 4.
From calgarycoop.com


FRUIT CAKE COOKIES RECIPE - DINNER, THEN DESSERT
2021-11-25 Sift together flour, baking soda and salt. On the lowest speed setting add in the flour mixture until just combined. Add in the candied fruits, raisins and pecans. Scoop 1 tablespoon sized scoops of dough 2 inches apart on your baking sheets. Bake for 13 - 15 minutes, until just barely browning on the bottom.
From dinnerthendessert.com


FRUITCAKE COOKIES - COUNTRY LIVING
2015-11-16 Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl. Beat butter and brown sugar on medium speed with an ...
From countryliving.com


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