Rubys Fruitcake Cookies Recipes

MY GRANDMA'S FRUITCAKE COOKIES

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.

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 COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• Combine the flour, baking powder and oats.
• Mix well with a wire whisk and set aside.
• In a the large bowl of an electric mixer, cream the butter and sugar at medium speed.
• It should for a slightly grainy paste.
• Add the molasses, brandy, almond and vanilla extracts and the eggs.
• Beat until smooth.
• Add the flour mixture, the raisins, pecans, almonds and cherries.
• Blend at a low speed until just combined.
• Don't overmix!
• Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 ½ inches apart.
• Bake for 25 minutes or until the cookies are set.
• Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.

FRUITCAKE COOKIES

Steps:

• Combine first 6 ingredients in a small bowl.
• Set aside 1/2 cup of mixture.
• Combine, pecans, fruit mix, dates and cherries; mix well.
• Dredge fruit mixture in reserved 1/2 cup flour mixture.
• Cream butter in a large bowl; gradually add sugar, beating until fluffy.
• Add eggs, one at a time, beating well.
• Add dry ingredients alternately with wine and milk, beginning and ending with flour mixture.
• Stir in fruit mixture.
• Drop dough by level teaspoons onto greased cookie sheets.
• Bake at 325 degrees for 15 minutes or until golden.
• Cool on wire rack.
• Makes 4 dozen.

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).

RUBY'S FRUITCAKE COOKIES

Steps:

• (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
• Preheat oven to 250 degrees F.
• In a separate bowl, combine flour and spices.
• In a very large mixing bowl, cream butter& sugar.
• Add eggs one at a time.
• Add milk and Bourbon.
• Add the flour and spices mixture.
• Fold in fruit& nuts.
• (Messy, but this is easier done by hand).
• Drop by approximately 1 Tsp amounts onto a cookie sheet.
• They don't spread very much, so can be placed closely together.
• I can usually get about 30 on one cookie sheet.
• Bake each batch for 20-30 minutes.
• They should be slightly browned, firm but not hard.
• Be careful not to over bake.