My Delicious Fruitcake Cookies Recipes

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FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

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 (CHRISTMAS LIZZIES)



Fruitcake Cookies (Christmas Lizzies) image

Fruitcake Cookies, also known as Christmas Lizzies, are little fruitcake-like cookies that blend candied fruit and Louisiana Pecans with a touch of Brandy and held together with a little spiced batter. These fruitcake cookies are so flavorful, you won't believe how simple they are to make. If you only make one kind of cookie for the holidays, Grammie's Fruitcake Cookies are the one!

Provided by Sweet Daddy D

Categories     Dessert

Time 5h15m

Number Of Ingredients 14

¼ cup softened butter (or margarine )
½ cup light brown sugar
2 eggs
1 ½ cup flour
1 ½ teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ pound raisins
¼ cup cherry brandy (See Recipe Notes)
1 pound pecan halves
½ pound glazed fruit mix (diced)
1 pound candied cherries (sliced in half)
½ pound candied pineapples (diced)

Steps:

  • Set the butter or margarine out to soften.
  • Slice the candied cherries in half and dice the candied pineapple. Place these along with the glazed fruit mix, which should already be diced, in a bowl.
  • Soak the raisins in the cherry brandy until plump, at least an hour or up to overnight.
  • Add the cinnamon, nutmeg, allspice and baking soda to the flour and sift.
  • Preheat the oven to 325 degrees and prepare cookie sheets by lining with parchment paper.
  • Set a stand mixer to medium speed.
  • Place the softened butter in the mixing bowl and cream until fluffy.
  • Once the butter is fluffy, gradually add the brown sugar until completely blended.
  • Add the eggs one at a time, completely blending each egg before adding the next.
  • When the eggs are completely blended, add the sifted flour and spices slowly to the butter, eggs and sugar mix. Completely blend each addition before adding the next.
  • Turn off the mixer, clean off the blade. The next steps will be mixed by hand.
  • Combine the soaked raisins, pecans and cut candied fruit in a bowl and mix together completely.
  • In batches, add some of the raisin, nut and fruit mixture to the batter and mix with a spatula by hand until all the ingredients are completely blended before adding more.
  • Continue until all the fruit and nut mixture is thoroughly combined with the batter.
  • Using a kitchen teaspoon, drop the cookie batter onto the cookie sheets, keeping each cookie about 1 inch apart. The cookies should be approximately 1 inch in diameter.
  • Bake in a moderate oven (325 degrees) for 10 to 15 minutes, until browned on top.
  • Remove the baking sheets from the oven and cool the cookies for five minutes on the cookie sheets, then transfer the cookies to a cooling rack and allow to completely cool for at least 3 hours. Don't rush the cooling rack time of the cookie bottoms will be soggy and the cookies will be sticky.
  • Enjoy immediately or store in an airtight container.
  • Makes about 10 dozen cookies.

Nutrition Facts : Calories 70 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 20 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MY GRANDMA'S FRUITCAKE COOKIES



My Grandma's Fruitcake Cookies image

My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.

Provided by minky410

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 144

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
  • Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
  • Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g

OLD-FASHIONED FRUITCAKE COOKIES



Old-Fashioned Fruitcake Cookies image

Old-Fashioned Fruitcake Cookies are loaded with candied cherries, candied pineapple, pecans and the fabulous flavors and colors of Christmas, making them a fun and festive addition to any Christmas cookie tray. And hey, even if you don't like fruitcake, we'd venture to bet you'll love these tasty little beauties!

Provided by Tracey | The Kitchen is My Playground

Categories     Cookies

Time 52m

Number Of Ingredients 13

1 c. candied cherries, coarsely chopped
1 c. candied pineapple, coarsely chopped
3/4 c. raisins or chopped dates
3/4 c. chopped pecans
1/2 c. unsalted butter, softened
1 c. granulated sugar
1 egg
1/4 c. buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 & 3/4 c. all-purpose flour, divided
1/2 tsp. baking soda
1/2 tsp. salt

Steps:

  • Combine chopped candied cherries, pineapple, raisins/dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside.
  • Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and creamy.
  • By hand, stir in fruit mixture, remaining flour, baking soda, and salt.
  • Drop approximately one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes until the edges and centers look cooked through.
  • Cool on baking sheet for 2 minutes then remove to cooling racks to cool completely.
  • For the candied cherries, you can use red, green, or a combination of 1/2 cup of each. We always use a combination of both colors.
  • We do not recommend substituting fruit cake mix for the candied cherries and candied pineapple. Though it's already chopped (which is nice), fruit cake mix also contains lemon peel/citron, which is strong flavored and overpowering in these cookies.
  • If you're like me and like to under-bake your cookies, note that these fruitcake cookies do not lend themselves well to under-baking. Fruitcake cookies get more moist as they sit, and will turn too gooey if under-baked.

MY DELICIOUS FRUITCAKE COOKIES



My Delicious Fruitcake Cookies image

I found this recipe in a very old publication. I did not have all the ingredients called for, so I improvised and it turned out very pretty and tasted really good! As I am not a fan of fruitcake I was surprised how good these cookies turned out.

Provided by Rose M. Helle

Categories     Cookies

Time 43m

Number Of Ingredients 10

1/2 c butter, softened
3/4 c sugar
1 egg
1-1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 c chopped, pitted dates
1-1/2 c extra-fancy fruitcake fruit mix, chopped
1-1/2 c coarsley chopped walnuts, toasted

Steps:

  • 1. Cream butter and sugar. Add egg, mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well.
  • 2. Fold in fruits and nuts. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets.
  • 3. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool in wire racks.

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