MY GRANDMA'S FRUITCAKE COOKIES
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
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
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
OLD-FASHIONED FRUITCAKE COOKIES
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
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.
MOM'S CHRISTMAS FRUITCAKE COOKIES
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
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
NELL'S FRUITCAKE COOKIES
Altho this recipe requires a lot of "cutting/chopping"... it's worth every second. I made this for a cookie exchange one time and afterwards, when the hostess' husband arrived home... he took one look at my cookies and said "My grandmother made those fruitcake cookies!" ... to which I responded... "So did mine." He loved them and requested the recipe, which I gladly shared.
Provided by Impera_Magna
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Cream together crisco and sugar.
- Stir in egg; add milk and blend well.
- Sift dry ingredients together, stir in to batter.
- Add nuts, dates, and cherries, stirring to distribute evenly.
- Chill dough 1 hour.
- Preheat oven to 400 degrees.
- Drop by teaspoonfuls onto lightly greased cookie sheet; top w/ half cherry or walnut/pecan half.
- Bake 10-12 minutes until lightly brown.
- Cool on wire rack.
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- Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, stirring to coat well. Set aside.
- Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating until well blended.
- Dissolve soda in buttermilk. Combine remaining flour, cinnamon, allspice, and nutmeg. Add to creamed mixture alternately with buttermilk mixture and rum, beginning and ending with flour mixture. Stir in fruit mixture.
- Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 325° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.
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