Nannys Fruitcake Cookies Recipe Recipe 415

NANNY'S FRUITCAKE COOKIES

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.

NANNY'S FRUITCAKE COOKIES RECIPE RECIPE - (4.1/5)

Steps:

• Place the first five 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. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Wrap in plastic wrap; refrigerate overnight or until firm. Preheat oven to 350°F. Unwrap and cut dough crosswise into 1/2 inch slices. Place 2 inches apart on un-greased baking sheets. Bake 13 to 16 minutes or until edges are light brown. Remove from pans to wire racks and cool.

FRUITCAKE COOKIES

Steps:

• Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
• Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
• Preheat the oven to 350 degrees.
• With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

NANNY'S FRUITCAKE COOKIES

Steps:

• Mix in any order in BIG BOWL.
• Spoon out onto greased cookie pans in 1 to 2" pieces.
• Bake at 250 degrees for 30 to 40 minutes. Cool.

SLICE 'N' BAKE FRUITCAKE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

MY GRANDMA'S FRUITCAKE COOKIES

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.

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.

NELL'S FRUITCAKE COOKIES

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.

RUBY'S FRUITCAKE COOKIES

Steps:

• (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
• Preheat oven to 250 degrees F.
• In a separate bowl, combine flour and spices.
• In a very large mixing bowl, cream butter& sugar.
• Add eggs one at a time.
• Add milk and Bourbon.
• Add the flour and spices mixture.
• Fold in fruit& nuts.
• (Messy, but this is easier done by hand).
• Drop by approximately 1 Tsp amounts onto a cookie sheet.
• They don't spread very much, so can be placed closely together.
• I can usually get about 30 on one cookie sheet.
• Bake each batch for 20-30 minutes.
• They should be slightly browned, firm but not hard.
• Be careful not to over bake.