Slice N Bake Fruitcake Cookies Recipes

FRUITCAKE SHORTBREAD COOKIES

Steps:

• In a large mixing bowl, cream together the softened butter, confectioners sugar, and vanilla extract until smooth.
• Add flour and mix until the flour is incorporated and the shortbread dough has a crumbly appearance.
• Mix in the mixed peel or fruitcake blend until evenly distributed in your shortbread dough.
• Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic cling film wrap and gather the loose dough into a rough log shape.
• Wrap the paper around the log shape tightly and use it to help roll the log out into your desired length and width. Unwrap and re-wrap tightly. Transfer to your refrigerator to chill for about 30 minutes.
• Once the dough is firm to the touch, preheat your oven to 350 degrees F ( 175 degrees C ). Remove the dough from the refrigerator and slice using a sharp knife ( to cut through the fruit easily ). Slices should be approximately 1/4 inch in thickness.
• Transfer slices to a parchment paper-lined baking sheet and bake at 350 degrees F ( 175 degrees C ) for 10-12 minutes. The cookies are done when the center is slightly puffy. You should also be able to note the difference when the center no longer looks raw.
• Remove the cookies from the oven and allow them to cool completely on the baking sheet placed on a wire cooling rack. *Shortbread cookies are tender and prone to falling apart while still warm!

FRUIT CAKE SLICE AND BAKE COOKIES

Steps:

• Combine butter, sugar, powdered sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 1/4 cups flour; beat at low speed until well mixed.
• Combine cherries and 1 tablespoon flour in another bowl; toss to coat. Stir cherry mixture and pecans into dough.
• Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate 1 hour or overnight until firm.
• Heat oven to 350°F.
• Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are very lightly browned.

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.

FRUITCAKE COOKIES

Steps:

• In a small bowl whisk togbether flour, baking soda and salt.
• In the bowl of electric mixer beat butter, gradully adding both sugars. Beat until light and fluffy, about 2 minutes
• Beat in egg and vanilla.
• On low setting, beat in flour mixture, cherries, and nuts (if using).
• Divide dough into thirds and roll each third into a log about 12 inches in length, wrap in parchment or plastic wrap and refrigerate for 4 hours or up to 5 days. Or, freeze for up to one month.
• When ready to bake, preheat oven to 350 degrees and line baking sheets with baking mat or parchment paper.
• Slice dought into 1/2 inch slices, arrange on baking sheet leaving an inch or so in between. Bake on centre rack for 7 to 10 minutes, until edges are just golden.
• Repeat with remaining dough.

FRUITCAKE COOKIES

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.

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.

BETTER THAN FRUITCAKE COOKIES

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.

FRUITCAKE COOKIES II

Steps:

• Sift the flour, measure and sift it again with the baking soda and salt.
• Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

KITTENCAL'S SLICE N' BAKE REFRIGERATOR COOKIES

Steps:

• In a mixing bowl cream the butter with sugar for about 3 minutes.
• Add in egg yolk and both extracts; beat until no sugar granules remain.
• Beat in vanilla pudding mix until combined.
• In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).
• Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
• Roll into one large log or two smaller logs.
• Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).
• Set oven to 350 degrees F.
• Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).
• Place onto a greased baking sheet/s.
• Bake for about 8 minutes or until light golden brown.
• Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).