Holiday Fruit Drops Cookies Recipes

CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

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.)

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

HOLIDAY FRUIT DROPS

Steps:

• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy.
• Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates.
• Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.

CHRISTMAS FRUIT DROP COOKIES

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

HOLIDAY FRUITCAKE DROP COOKIE RECIPE

Steps:

• Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
• Cream together the butter and sugar, about 2 minutes. Add the eggs one at a time and mix for another minute.Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
• Pour in the buttermilk and vanilla and mix another minute.
• In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
• Add the flour a little at a time to the cookie dough mixture, just until combined.
• Stir/Mix in the candied cherries, dates and chopped pecans. Pro Tip: if you want a more pronounced red and green look, save back 1/2 cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
• Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
• If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
• Bake for 9-11 minutes. They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie so they will seem under done in the center, but will firm up as they cool. Watch the first batch and see how long it takes, then use that time for the remaining batches. If you are baking in batches, place the remaining dough in the refrigerator until needed.
• Let the cookies cool for 5 minutes, then transfer to a cooling rack to cool the rest of the way.

HOLIDAY FRUIT DROP COOKIES

Steps:

• 1. Mix shortening, sugar and eggs well; stir in sour milk.
• 2. Blend next 3 ingredients; add to sugar mixture.
• 3. Mix in pecans, cherries and dates.
• 4. Chill for 1 hour.
• 5. Heat oven to 400 degrees.
• 6. Drop by rounded teaspoons 2 inches apart onto greased cookie sheet.
• 7. Bake for 8 to 10 minutes. Blanche Riggs, Sec.-Treas. Sophia Church of God LWWB Sophia, West Virginia

HOLIDAY FRUIT DROPS (COOKIES)

Steps:

• Combine flour, baking powder, salt and cinnamon.
• Cut butter into dry ingredients until crumbly.
• Beat eggs; add sugar and beat well.
• Stir into dry ingredients.
• Add lemon peel, nuts and currants; mix well. Optional Tip: To soften the currants, add them to @ 2 tablespoons lemon juice and a tablespoon of brandy- - bring to a boil (I use the microwave) and remove from heat, cover and let steep for 15 to 30 minutes, then drain and add to recipe.
• Drop by teaspoonfuls onto lightly buttered cookie sheets.
• Bake in preheated 350 degree oven 12 to 15 minutes.
• Remove to wire racks to cool.
• Sprinkle with confectioner's sugar.
• Makes 6 1/2 dozen.