Brandied Fruitcake Cookies Recipes

BRANDIED FRUITCAKE COOKIES

Brandied Fruitcake Cookies image

These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!

Provided by YaYa1689

Categories Drop Cookies

Time 39m

Yield 54 Cookies, 54 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup chopped candied cherry (I use red & green)
1/2 cup chopped candied pineapple (I use kitchen shears)
1/4 cup brandy
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter (room temp softened)
2/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup small curd cottage cheese
1/4-1/2 cup candied fruit, quartered (Garnish for tops of cookies)

Steps:

In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
Cover and chill overnight.
In a small bowl, combine flour, baking powder and baking soda, set aside.
For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
Add egg and cottage cheese and beat until combined, beat in flour mixture.
Cover and chill overnight.
Stir brandied fruits mixture into batter.
Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
Add additional cherries to garnish tops of cookies.
Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
Cool completely on racks.
May be frozen.

Nutrition Facts : Calories 44, Fat 1.9, SaturatedFat 1.2, Cholesterol 8.8, Sodium 31.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.5, Protein 0.8

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

Ingredients

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.

BETTER-THAN-FRUITCAKE COOKIES

Better-Than-Fruitcake Cookies image

Mostly fruit and nuts, these sweet and chewy clusters make excellent gifts, freeze well, can be shipped easily, and most importantly, live up to their name. -Lillian Charves, New Bern, North Carolina

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

2 cups raisins
1/4 cup bourbon or unsweetened apple juice
2 tablespoons butter, softened
1/4 cup packed brown sugar
1 large egg, room temperature
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pecan halves
3/4 cup red candied cherries, halved
3/4 cup green candied cherries, halved

Steps:

In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes., In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FRUIT CAKE COOKIES

Fruit Cake Cookies image

Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 36

Number Of Ingredients 15

Ingredients

3/4 cup golden raisins
1/2 cup chopped dates
1/2 cup brandy
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 egg
2 tablespoons water
3/4 cup coarsely chopped maraschino cherries, drained, patted dry
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup chopped candied green cherries, if desired

Steps:

Heat oven to 350°F.
In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g

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