Slice N Bake Fruitcake Cookies Recipes

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FRUITCAKE COOKIES



Fruitcake Cookies image

Categories     Baking

Time 4h27m

Number Of Ingredients 10

2 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temp
1 cup icing sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup each of chopped red and green glace cherries
1/2 cup finally chopped nuts (optional)

Steps:

  • In a small bowl whisk togbether flour, baking soda and salt.
  • In the bowl of electric mixer beat butter, gradully adding both sugars. Beat until light and fluffy, about 2 minutes
  • Beat in egg and vanilla.
  • On low setting, beat in flour mixture, cherries, and nuts (if using).
  • Divide dough into thirds and roll each third into a log about 12 inches in length, wrap in parchment or plastic wrap and refrigerate for 4 hours or up to 5 days. Or, freeze for up to one month.
  • When ready to bake, preheat oven to 350 degrees and line baking sheets with baking mat or parchment paper.
  • Slice dought into 1/2 inch slices, arrange on baking sheet leaving an inch or so in between. Bake on centre rack for 7 to 10 minutes, until edges are just golden.
  • Repeat with remaining dough.

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Ina Garten

Categories     dessert

Time 14h50m

Yield 5 dozen small cookies

Number Of Ingredients 15

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

Steps:

  • Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
  • Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
  • Preheat the oven to 350 degrees.
  • With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams

SLICE 'N' BAKE FRUITCAKE COOKIES



Slice 'n' Bake Fruitcake Cookies image

A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup raisins
1/2 cup each red and green candied cherries, chopped

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

FRUIT CAKE SLICE AND BAKE COOKIES



Fruit Cake Slice and Bake Cookies image

A retro cooking sometimes known as Santa's Whiskers. These slice and bake cookies are filled with cherries and pecans and then rolled in coconut.

Provided by Land O'Lakes

Categories     Slice and Bake     Cookie     Dessert

Yield 84 cookies

Number Of Ingredients 10

1 cup Land O Lakes® Butter softened
1/2 cup sugar
1/2 cup powdered sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups red and/or green candied cherries, chopped
1 tablespoon all-purpose flour
1 cup coarsely chopped pecans
3 cups sweetened flaked coconut

Steps:

  • Combine butter, sugar, powdered sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 1/4 cups flour; beat at low speed until well mixed.
  • Combine cherries and 1 tablespoon flour in another bowl; toss to coat. Stir cherry mixture and pecans into dough.
  • Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate 1 hour or overnight until firm.
  • Heat oven to 350°F.
  • Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are very lightly browned.

Nutrition Facts : Calories 50 calories, Fat 2.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

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