Festive Fruitcake Cookies Recipes

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.)

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.

OLD-FASHIONED FRUITCAKE COOKIES

Steps:

• Combine chopped candied cherries, pineapple, raisins/dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside.
• Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and creamy.
• By hand, stir in fruit mixture, remaining flour, baking soda, and salt.
• Drop approximately one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes until the edges and centers look cooked through.
• Cool on baking sheet for 2 minutes then remove to cooling racks to cool completely.
• For the candied cherries, you can use red, green, or a combination of 1/2 cup of each. We always use a combination of both colors.
• We do not recommend substituting fruit cake mix for the candied cherries and candied pineapple. Though it's already chopped (which is nice), fruit cake mix also contains lemon peel/citron, which is strong flavored and overpowering in these cookies.
• If you're like me and like to under-bake your cookies, note that these fruitcake cookies do not lend themselves well to under-baking. Fruitcake cookies get more moist as they sit, and will turn too gooey if under-baked.

FESTIVE FRUITCAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
• COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
• BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
• WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
• Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

FESTIVE FRUITCAKE COOKIES

Steps:

• Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
• Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
• Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
• Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
• Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
• Bake at 350 degrees for 10 to 12 minutes, or until golden.

FESTIVE RUM FRUITCAKE COOKIES

Steps:

• 1. Preheat oven to 375. Lightly grease cookie sheets. Beat shortening and sugar in mixer bowl til fluffy. Add eggs, orange juice and rum extract. Beat 2 minutes longer.
• 2. Combine flour, baking powder and soda, and salt in small bowl. I use a whisk, it mixes dry ingredients so much better. Add fruit and nuts. Stir into creamed mixture.
• 3. Drop by rounded tablespoons full onto prepared cookie sheets. Bake 12 minutes +, or til golden. Let cookies stand on cookie sheets for 2 minutes, then remove to wire rack to cool completely. *Can drizzle accross with rum-flavored powdered suagr icing, or dip halfway into white chocolate and let harden if desired. *See Icings and Glazes for recipe.