Brandied Fruitcake Cookies Recipes

BETTER-THAN-FRUITCAKE COOKIES

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.

FRUITCAKE COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
• Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
• Beat the egg whites to stiff peaks. Fold into the dough.
• Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on 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.)

FRUITCAKE

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
• In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
• Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
• Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

FRUIT CAKE COOKIES

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.

FRUITCAKE COOKIES

Steps:

• In a small bowl, combine the apricots, figs, cranberries, blueberries, and brandy. Cover with plastic wrap, and chill for 4-6 hours, or up to 24. Once the fruit has absorbed most of the liquid, drain the brandy and lay the dried fruit on a paper towel, blotting off any excess.
• In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the dried fruit. Chill the cookie dough for at least 30 minutes.
• Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
• Divide the cookie dough into 24 balls. Place on the prepare sheets, and flatten each to about ¾" thick. Bake at 350°F for 11-13 minutes. Cool the cookies on the pan for 10 minutes to complete the cooking process before turning out onto wire racks.

VEGAN FRUITCAKE COOKIES

Steps:

• Combine the nuts and fruits together in a large bowl and pour the brandy over top.
• Cream the vegan butter with the light brown sugar until light and fluffy approximately 3 minutes on high speed, then add the liquid aquafaba and vanilla extract.
• Scrape the bottom and sides of the bowl for an even mix, then add the sifted flour, egg replacer, spices, baking soda, baking powder and salt all at once mixing on low until it is all incorporated
• Add the plant milk slowly while mixing on medium speed
• Place the brandy nut and fruit mixture along with only 2 Tablespoons of the orange rind in a food processor and process fine, it will be pasty from the liquids, but you just don't want large chunks of nuts.
• Add the fruit/nut mix to the dough and mix just until combined
• Scoop onto parchment lined sheet pans spaced 1" apart and bake in a preheated 375°F oven for 5 minutes, then lower the temperature to 350° F for another 10 minutes.
• Cool then dip the tops of the cookies in confectioners sugar icing glaze and then top with the remaining orange rind

FRUIT CAKE COOKIES

Steps:

• Preheat oven to 375ºF. Line two baking sheets with parchment.
• Microwave brandy and fruitcake mix until bubbling, about 45 seconds. Let cool completely.
• In a small bowl, combine flour, baking powder, baking soda and salt.
• In another bowl, beat butter and sugar with electric mixer on medium until light and fluffy. Add egg and mix until incorporated. Reduce speed to low and add half the flour mixture, then sour cream, then remaining flour, mixing until combined after each addition. Add fruit mixture and stir to evenly distribute.
• Drop tablespoons of dough 2 inches apart on to baking sheets. Bake until light golden brown, about 10 to 13 minutes. Cool on wire racks completely.
• Whisk icing sugar and lemon juice until smooth. Drizzle over cookies and let set 30 minutes.

FRUITCAKE COOKIES

Steps:

• Sift flour with soda and salt.
• Cream shortening.
• Add brown sugar.
• Add eggs and beat until light and fluffy.
• Add flour, buttermilk, nuts, mixed fruit, dates, chopped candied cherries; mix well.
• Chill dough several hours.
• Then drop by teaspoon two inches apart on lightly greased baking sheet.
• Cook 10-12 minutes.
• You can freeze these cookies until you want them.

FRUITCAKE COOKIES RECIPE

Steps:

• In a small mixing bowl, stir together the flour, salt, baking soda, cinnamon, nutmeg, set aside.
• Preheat the oven to 350°F. Spray a cookie sheet with non-stick baking spray, set aside.
• In a large mixing bowl using a hand mixer, mix together the brown sugar, white sugar, and butter until well combined, about 1-2 minutes.
• Once the sugar mixture is well blended, add in the flour mixture, egg, and vanilla. Mix together until blended well, about 1 minute.
• Gently fold the fruitcake mix into the dough.
• Use a 1-inch cookie scooper to make 1-inch dough balls and place them on the greased cookie sheet. Keep the dough about 2 inches apart.
• Bake in the oven for about 10-12 minutes until golden brown.
• Once the time is done, allow the cookies to cool a bit before transferring to a cooling rack.
• Ready to serve.

BRANDIED FRUITCAKE 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.