Best 8 Cookie Fruit Baskets Recipes

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Calling all cookie lovers! Are you looking for a delightful and unique treat to impress your friends and family? Look no further than the irresistible cookie fruit basket! With a perfect blend of crispy cookie shells and an explosion of fresh, juicy fruits, these edible creations are a feast for both the eyes and the taste buds. Whether you're hosting a special occasion or simply craving a sweet indulgence, our curated collection of cookie fruit basket recipes will guide you in creating these mouthwatering treats. So, gather your ingredients, let your creativity shine, and embark on a culinary journey that will leave everyone craving more!

Check out the recipes below so you can choose the best recipe for yourself!

COOKIE FRUIT BASKETS



Cookie Fruit Baskets image

"When visiting a friend, I helped organize her recipe collection into scrapbooks," recalls Theresa Myslicki of North Fort Myers, Florida. "When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs." TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3-1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
Vanilla ice cream and fresh berries

Steps:

  • In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. , Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.

Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield About 48 cookies

Number Of Ingredients 12

1/3 cup dried currants
1/3 cup amaretto, warmed
2 sticks unsalted butter, at room temperature
2 cups plus 2 tablespoons all-purpose flour
3/4 cup almond flour
2/3 cup granulated sugar
3 tablespoons nonfat dry milk powder
1 1/4 teaspoons kosher salt
1 large egg, lightly beaten
1/2 cup chopped candied citron (or 1/4 cup each chopped candied lemon peel and candied orange peel)
1/2 cup candied red cherries
1/2 cup confectioners' sugar

Steps:

  • Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
  • Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans.
  • Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar.

COOKIE FRUIT BASKETS



Cookie Fruit Baskets image

Make and share this Cookie Fruit Baskets recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3 1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
vanilla ice cream
fresh berries

Steps:

  • In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 inches apart onto parchment paper-lined baking sheets.
  • Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.

Nutrition Facts : Calories 111.1, Fat 7.1, SaturatedFat 2.7, Cholesterol 10.2, Sodium 33.5, Carbohydrate 12.2, Fiber 0.5, Sugar 6.5, Protein 0.7

MOLASSES COOKIE BASKETS WITH LEMON SORBET AND GINGERED FRUIT



Molasses Cookie Baskets with Lemon Sorbet and Gingered Fruit image

Categories     Cookies     Fruit     Ginger     Dessert     Bake     Frozen Dessert     Blueberry     Strawberry     Lemon     Peach     Summer     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 16

Cookies
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
1/4 cup light unsulfured molasses
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup all purpose flour, sifted
Fruit
1/2 cup sugar
1/2 cup water
1/4 cup minced crystallized ginger
1 1-pint basket strawberries, hulled, quartered
1 1/2-pint basket blueberries
2 peaches, peeled, pitted, sliced
2 pints purchased lemon sorbet

Steps:

  • For cookies: Preheat oven to 325°F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes.
  • Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
  • Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes.
  • For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well.
  • Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.

FRUIT COOKIES



Fruit cookies image

These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips

Provided by laptop1993

Time 30m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat oven to 170C/ gas mark 4.
  • Sprinkle a very light dusting of flour onto the baking tray
  • Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
  • Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
  • Place them apart on the baking tray and flatten well with the back of the tablespoon.
  • Cook for 12-15mins until evenly browned.
  • Let cool a little before removing from the tray and placing to cool on the wire wrack.

EDIBLE COOKIE BASKET



Edible Cookie Basket image

I was reading the message boards and someone was looking for different ideas for Easter Baskets! Then I remembered this and though it's too late for this year, maybe you'll try this for next year or for any special day! The kids love it! I've made small bowls and filled it with candy at a buffet table and also on the coffee table with munchies...another great recipe card idea...can't take the credit.

Provided by Gingerbee

Categories     Dessert

Time 35m

Yield 1 cookie basket

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched slivered almond, finely ground
1/2 teaspoon salt
4 tablespoons butter (soft)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla

Steps:

  • In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
  • In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
  • Add flour mixture, beating until dough forms about 2 minutes.
  • Roll dough out to 1/8-inch thickness.
  • Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
  • Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
  • Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
  • Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
  • Cool completely before removing the cookie basket.
  • You can mold the cookie dough around different shaped oven-proof bowls too.

ANISE COOKIE BASKETS WITH RIESLING ICE CREAM AND FRESH FRUIT



Anise Cookie Baskets with Riesling Ice Cream and Fresh Fruit image

Categories     Cookies     Milk/Cream     Ice Cream Machine     Dessert     Bake     Freeze/Chill     Frozen Dessert     Strawberry     Kiwi     Pineapple     White Wine     Summer     Winter     Anise     Bon Appétit

Yield Serves 4

Number Of Ingredients 19

Ice Cream
1 1/2 cups cream
1/2 cup half and half
2/3 cup sugar
4 large egg yolks
1 cup late harvest Riesling wine
Cookies
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
2 tablespoons powdered sugar
1 teaspoon finely chopped aniseed
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange peel
3 tablespoons egg whites
1/4 cup all purpose flour
1 1-pint basket strawberries, stemmed, quartered
1 cup small pineapple wedges
1 kiwi fruit, peeled, cut into wedges
Fresh mint leaves

Steps:

  • For ice cream:
  • Bring 1/2 cup cream and 1/2 cup half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in medium bowl to blend. Whisk in hot cream mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes, do not boil. Strain into bowl. Mix in wine and 1 cup cream. Chill custard until cold.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container (ice cream will be soft) and freeze. (Can be prepared 1 week ahead.)
  • For cookies:
  • Preheat oven to 325°F. Lightly butter and flour heavy large nonstick baking sheet. Whisk first 6 ingredients in medium bowl. Whisk in egg whites and flour.
  • Drop slightly rounded tablespoon of batter onto center of half of prepared baking sheet. Drop another slightly rounded tablespoon of batter onto center of second half of prepared baking sheet. Using back of spoon, spread each mound of batter to 6-inch round. Bake cookies until brown on edges (centers will be slightly pale), about 8 minutes.
  • Working quickly and using metal spatula, lift 1 cookie off sheet. Immediately turn cookie over onto inverted custard cup. Gently flatten cookie on cup bottom; crimp sides of cookie. Repeat with second cookie. Remove cookies from cups. Rinse baking sheet under cold water; wipe sheet dry. Repeat process with remaining batter, first rinsing and drying, then buttering and flouring baking sheet between batches. (Cookies can be prepared 3 days ahead. Store in airtight container at room temperature.)
  • Place cookie baskets on plates. Fill each with 3 small scoops of ice cream.
  • Top with fruit and mint leaves.

Tips:

  • Choose ripe and fresh fruits: Using ripe and fresh fruits will ensure that your cookie fruit baskets are bursting with flavor. Look for fruits that are brightly colored and free of blemishes.
  • Use a variety of fruits: Don't be afraid to mix and match different types of fruits in your cookie fruit baskets. This will create a more visually appealing and flavorful basket.
  • Prepare the fruits properly: Before assembling your cookie fruit baskets, be sure to wash and dry the fruits thoroughly. You may also need to peel or slice the fruits, depending on the recipe.
  • Choose the right cookies: The type of cookies you use will also affect the flavor of your cookie fruit baskets. Shortbread cookies, sugar cookies, and chocolate chip cookies are all popular choices.
  • Assemble the baskets carefully: When assembling your cookie fruit baskets, be gentle with the fruits. You don't want to bruise or damage them.
  • Chill the baskets before serving: Chilling the cookie fruit baskets before serving will help to set the cookies and make them easier to eat.

Conclusion:

Cookie fruit baskets are a delicious and festive way to enjoy fresh fruits and cookies. They are perfect for parties, picnics, and other special occasions. With a little planning and effort, you can create beautiful and tasty cookie fruit baskets that will impress your guests.

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