Fruitcake Cookies Made Easy Recipes

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:

• Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
• Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

FRUITCAKE COOKIES

Steps:

• In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
• In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
• Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

EASY-DOES-IT FRUITCAKE

Steps:

• In large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated; set aside., In another large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice, beating well after each addition. Stir in fruit and nut mixture; mix well., Spoon into five greased 5-3/4x3x2-in. baking pans (pans will be full). Bake at 325° for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients until smooth. With a pastry brush, brush glaze over warm loaves. Cool completely.

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.

QUICK FRUITCAKE COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool.

MAMA'S ICEBOX FRUITCAKE RECIPE

Steps:

• Prepare all the dry ingredients ahead of time as directed.
• Chop the pecans, walnuts, brazil nuts, and raisins as needed.
• Crush or chop the graham crackers.
• Chop the maraschino cherries, saving the juice. Set aside for now.
• Place the chopped nuts in a large mixing pan.
• Add the chopped graham crackers.
• Add the coconut.
• Mix dry ingredients together to fully combine.
• Place the marshmallows in a medium size sauce pot.
• Add the milk.
• Place the pot over Medium Low heat on your stove top.
• Constantly stir this mixture until the marshmallows are fully melted.
• Pour the marshmallow mixture over the crushed nuts and graham crackers.
• Add the chopped cherries with juice.
• Mix well, until fully combined.
• Lightly butter a 9 x 13 x 2 casserole type dish or pan.
• Place the mixture in the dish, spread evenly and press firmly.
• Store in refrigerator until ready to serve.
• Enjoy!

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 MADE EASY

Steps:

• Mix well the cake mix, eggs, and oil. Stir in chopped candied fruit and the chopped nuts. Drop with 1" cookie scoop (making walnut-sized balls) onto cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean. DO NOT OVERBAKE. Makes about 40 cookies (or more).

EASY SPIRITED FRUITCAKE COOKIES

Steps:

• 1. Crumble or chop fruit cake. Stir into cake mix. Add eggs and oil, mix by hand.
• 2. Add bourbon , nuts, coconut and chocolate chips; stir until combined.
• 3. Drop by teaspoon onto greased cookie sheet.
• 4. Bake at 350 degrees for 10 minutes.