Best 2 Fruit Cake Cookies Recipes
Fruitcake cookies, a delectable fusion of flavors and textures, are the epitome of indulgence. Originating from the timeless tradition of holiday fruitcakes, these cookies capture the essence of festivity, warmth, and nostalgia. Bursting with a symphony of dried fruits, nuts, and spices, fruitcake cookies are a testament to the power of culinary creativity. As you embark on this culinary journey, we present a collection of the most beloved fruitcake cookie recipes, each a masterpiece in its own right. From classic family favorites to innovative contemporary interpretations, these recipes will guide you towards creating mouthwatering cookies that will undoubtedly steal the spotlight at any gathering.
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FRUIT CAKE COOKIES
Somewhere along the line, fruit cake got a bad reputation-unfounded or not. And whatever you may think of this stalwart, we won't argue with you. We'll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It's a daring move and that's exactly why it works. The bold flavors and colors-did we mention the sugar-sweet maraschino cherries and candied green cherries?-are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new-and much more delicious-definition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 15
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.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 13 g, TransFat 0 g
FRUIT CAKE COOKIES
My mother use to make these cookies and it is a real keeper. This is one of the few recipes that I have written in my mothers handwriting and because of this I really treasure it. These are wonderful and my hubby refuses to give even one away (only kidding). I know some folks don't like fruitcakes but I have found very few who...
Provided by Linda Baugh
Categories Other Snacks
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Cream sugar and butter
- 2. Add wine(or milk), add soda in milk, mix in egg yolks, add flour and spices.
- 3. Fold in chopped fruits and chopped nuts. Set aside.
- 4. Beat egg whites until stiff and fold into first mixture.
- 5. Heat oven to 275 degrees. Drop cookies by teaspoons. Bake about 20 minutes or until they begin to get golden brown around edges. Cool 5 to 10 min. on pan and then remove to wire racks to finish cooling. Hope you enjoy them.
Tips:
- Prep Ahead: If you plan to make these cookies ahead of time, prepare the dough and cut into balls. Freeze the dough balls in an airtight container for up to a month. When ready to bake, thaw overnight in refrigerator or for several hours at room temperature before proceeding.
- Find the Right Fruitcake: Opt for a dry, not moist, fruitcake. If you can easily crumble it between your fingers without it sticking together, it will work well in this recipe.
- Size and Texture: Use a scoop or melon baller to create uniformly sized dough balls which will ensure even baking. Make sure to not overmix the dough.
- Baking Perfection: Keep a close eye on the cookies as they bake. The edges should be golden brown and the centers set but still slightly soft. Overbaking can result in dry cookies.
- Storing and Freezing: Once the cookies are completely cooled, store in an airtight container at room temperature for up to 5 days. Cookies can also be frozen for up to 3 months and should be thawed at room temperature before serving.
Conclusion:
Fruitcake cookies are a festive treat that combines the classic flavors of fruitcake with the convenience and portability of a cookie. With their soft, chewy texture and rich, fruity flavor, they are perfect for holiday parties, cookie swaps, or simply enjoying as a sweet treat. Experiment with different fruitcake varieties and add-ins to create your own unique variations. Whether you're a fruitcake enthusiast or just looking for a new holiday baking project, these fruitcake cookies are sure to be a hit! Enjoy baking and creating delicious memories with this delightful recipe.
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