Fruit Bar Sugar 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.

HOLIDAY FRUIT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
• Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
• Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
• In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

FRUIT OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.

THE BEST SUGAR COOKIE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray with nonstick cooking spray.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
• Press dough into prepared pan.
• Bake for 14-19 minutes The sides will just be getting golden and the center will look a little under done. Cool completely before frosting.
• Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon milk or cream. Mix until the frosting comes together and becomes smooth, adding additional teaspoons of milk as needed for consistency. If you want your frosting to be a color, tint it now.

FRUIT CAKE COOKIE BARS

Steps:

• Spread pecans evenly over the bottom of a greased 10x15x1" baking pan.
• Preheat the oven to 300 degrees Fahrenheit.
• Crema together the butter and sugar. Add the eggs and vanilla. Beat well.
• Add the flour and salt. Blend well.
• Spoon the batter over the pecans. Dampen your hands and gently press to spread the dough evenly over the pecans.
• Sprinkle the chopped fruit over the batter. Press down on the fruit slightly so it pushes gently into the dough.
• Bake in the preheated oven for 50-55 minutes.
• Once the bars are cooled, prepare a powdered sugar glaze.
• Whisk together the powdered sugar, vanilla and 3 tablespoons of heavy cream. If needed, add additional heavy cream until the glaze is at drizzling consistency.
• Drizzle the glaze over the cooled bars.
• Sprinkle with chopped pecans, if desired.
• Cut the bars and store in an airtight container.

FABULOUS FRUIT BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir base ingredients until soft dough forms.
• Press half of dough in bottom of pan.
• Spread pie filling over dough.
• Drop remaining dough by teaspoonfuls over filling.
• Bake 45 to 50 minutes or until golden brown.
• Cool 10 minutes.
• In small bowl, stir glaze ingredients until smooth.
• If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle.
• Drizzle glaze over warm bars.
• For bars, cut into 6 rows by 4 rows.
• Store covered at room temperature.

FRUITCAKE BAR COOKIES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray).
• In a small bowl, blend flour, salt, soda, cinnamon and nutmeg.
• In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract.
• Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan.
• In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use.
• When cake has cooled, frost, suing a spatula.
• Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.

SOFT-BAKED FROOT LOOPS SUGAR COOKIES

Steps:

• Combine the sugar, butter, egg, and vanilla in the bowl of a stand mixer. Beat on medium speed until fluffy, about 3 minutes. Add the flour, cornstarch, baking soda, and salt; beat until just combined.
• Pulse the Froot Loops in a food processor until crumbled. Remove 1 cup of crumbles, then continue pulsing the remaining pieces until very finely ground and powdery. Fold the crumbled pieces into the dough and stir to combine. Pour the Froot Loops powder into a small bowl.
• Form the dough into 15 balls, then roll each ball in the Froot Loops powder. Place on two parchment-lined baking sheets and refrigerate for at least 1 hour, or overnight.
• Heat oven to 350°F. Bake cookies until puffy and just barely golden, about 11 minutes. Let cool for 30 minutes, then serve.

FRUIT BAR SUGAR COOKIES

Steps:

• Mix first four ingredients and spread 2/3 of dough in a greased, floured 9x13 pan. Spread preserves on top and don't put them all the way to the edge. Sprinkle pecans over top and crumble rest of dough over top. Bake at 350 degrees for 45 minutes or until edges and top begin to lightly brown.