Moms Christmas Fruitcake Cookies Recipes

CHRISTMAS FRUITCAKE COOKIES

Steps:

• Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.
• Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.
• Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.

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.)

HOLIDAY FRUITCAKE DROP COOKIE RECIPE

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.

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.

MOM'S FRUITCAKE

Steps:

• Preheat oven to 250-275 degrees.
• Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
• Pan sizes and baking chart:
• 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
• 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
• 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
• 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
• No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
• 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

MOM'S CHRISTMAS COOKIES

Steps:

• Put the first 5 ingredients in a bowl.
• Beat well with an electric mixer.
• Add the flour.
• Mix gently with a spoon until well blended.
• Cover and put in the refrigerator.
• Chill well.
• Roll the dough out on a flat, floured surface.
• Do not roll the dough out too thin or too thick. I usually roll it out to about a 1/4 inch thick.
• Cut your cookies out and put them on an ungreased cookie sheet.
• Bake in the oven for 12-14 minutes at 350 degrees.
• **Note** do not overbake. I usually take them out of the over when the bottom of the cookies are slightly brown.
• Let cool in a single layer on wax paper.
• When they are cool, frost and decorate with colored sugars.