Festive Fruity 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.)

FESTIVE FRUITY COOKIES

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dry gelatin mix. Combine remaining dry gelatin mix with flour and baking powder. Beat butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.
• Shape dough into 30 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Whisk powdered sugar, reserved gelatin mix and milk until blended; spread onto cookies. Top with sprinkles.

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.

FRUITY COOKIES WITH SUGAR SUBSTITUTE

Steps:

• Heat oven to 400°F.
• Mix dry gelatin mix, flour and baking powder. Beat margarine in large bowl with mixer until creamy. Add granulated sugar substitute; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.
• Shape dough into 36 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.
• Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until glaze is firm.