Fruit Cake Cookies
The fifth item on my Christmas baking list. These cookies have fabulous taste. If you love fruit cake try these wonderful light fruit cake cookies. This batch made 104 cookies - 8 and a half dozen of two bites of deliciousness! Want to see more? Look for my Christmas Baking Playlist! Recipe follows:
Fruit Cake Cookies
Bake in a preheated 325°F (163°C)
Recipe is from - Jean Pare Company’s Coming Most Loved Cookies (as cut out of the news paper in 2005) with a couple of changes.
2 cups (500 ml) mixed glace fruit (I used the deluxe mixture)
1 cup (250 ml) raisins ( I used golden raisins)
1 cup (250 ml) chopped pitted dates
1 cup (250 ml) (100 gm) chopped pecans
1/2 cup (75 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 cup (75 gm) softened butter
1 cup (150 gm) sugar (UK caster sugar)
2 large eggs
1 teaspoon (5 ml) vanilla
1 cup (153 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1ml) cinnamon (optional)
Put first four ingredients in a large bowl. Add the first amount of flour. Dredge the fruit in the flour until it is all absorbed - use a spoon or your hand.
In a separate large bowl using a stand mixer, hand held mixer, or a wooden spoon, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine second amount of flour, baking soda, and cinnamon in a small bowl. Add to butter mixture. Mix until no dry flour remains. Fold in fruit mixture. Combine well so no flour is visible in batter or on fruit. Drop onto greased cookie sheet, using a 1 Tablespoon cookie scoop or a tablespoon from the kitchen drawer, about 2 inches apart. Bake in a preheated 325°F (163°C) for 15 to 18 minutes until golden brown. Remove to wire racks to cool. Makes about 5 dozen cookies. This batch made 104 cookies - 8 and a half dozen.
Old Fashion Fruit Cake Cookies
In the 1960's these cookies were call Merry Christmas Cookies.
The Recipe
1 cup butter, softened
1 cup of light brown sugar
3 large eggs
1 teaspoon cardamom or one teaspoon lemon extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon vanilla extract
Cream the above ingredients until light and fluffy
Mix fruit and nuts in large bowl.
16 ounces candied cherries and pineapple
3/4 cup dried dates
3/4 cup dried apricots
2 cups chopped pecans
1 cup chopped English walnuts
3 cups sifted cake flour
1 teaspoon baking soda
1/2 cup whole milk
Chill dough before baking.
Preheat oven to 300 degrees.
See video for instructions.
Thanks for watching.
My website
Fruitcake Cookies - Recipe with Blake the Holiday Gnome
Download the recipe here:
Fruitcake Recipe inspired from:
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This specific recipe is:
- 2 cups candied pineapple
- 1.5 cups dried mixed berries
- 2 cups chopped walnuts
- 1.5 cups golden raisins
- 1 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 cup brown sugar
- 2 eggs, separated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 1 1/2 Tablespoons sweetened condensed milk
- 1/2 cup brandy
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Music: Deck the Halls B by Kevin MacLeod
This video was a project for my Creative Design in Instructional Materials course at CU Denver as part of my ILT Masters degree. The task was to create an instructional video that had a story narrative and showcased your creative abilities, without using computer generated graphics. Since most of my professional work tends to be on more serious subject matter, I decided a video on how to bake fruitcake cookies for the holiday season, narrated by a holiday gnome, would be quite opposite. Here is the recipe for download as well.
Christmas Cookies
These are actually fruitcake cookies from somewhere in the 1970's.
Fruitcake Cookies
The batter:
1 cup butter (2 sticks) softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
2 tablespoons rum
1 teaspoon vanilla extract
Mix all together until smooth and thoroughly combined.
2 2/3 cups all-purpose flour or cake flour (sift before measuring)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Combine flower mixture with butter mixture
Fruits and nuts
8 ounces candied cherries, snipped in half
8 ounces candied pineapple, snipped into small pieces
1 cup golden raisins, soaked in hot water for about 30 minutes then drained.
8 ounces chopped walnuts
8 ounces chopped pecans
Thoroughly mix fruits and nuts with 2 tablespoons all-purpose flour
Combine fruit and nut mixture with batter making sure all are coated with the batter.
Drop by tablespoon onto parchment lined baking sheets spaced about 2 apart.
Bake at 350 degrees
25 minutes if using stainless steel thick bottom baking pans on bottom rack of the oven
If using dark or thin baking sheets bake for 15-20 minutes.
Cool in pans about five minutes then transfer to cooling racks
These cookies will keep for several weeks in a cookie jar.
Stainless steel baking sheets sold by Amazon - see thumbnail on my website under
Products I Highly Recommend
Thanks for watching
Fruits and
Fruitcake Cookies Recipe 水果蛋糕饼干 | Huang Kitchen
Ingredients list, step-by-step instructions & recipe notes, view full recipe here 详细步步图解食谱 ▼
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Looking to bake something colourful and pretty for Christmas? These Christmas Fruitcake Cookies may just be your answer. These delicious fruitcake style coconut cookies with their gorgeous golden and colourful outlook are filled with all the wonderful fruit and nuts everyone loves in a traditional christmas fruitcake.
These Christmas Fruitcake Cookies are very similar to the traditional Christmas fruitcakes, only difference is they are in cookie form and take you a lot less time to bake! Perfect for last minute baking and definitely a crowd pleaser!
想要烘培漂亮又充满色彩的圣诞糕点吗?这些甜美的圣诞水果蛋糕饼干可能就是你在寻找的答案。华丽金色与色彩缤纷的外貌,这些美味的英国水果蛋糕式的椰子饼干,充满了每个人在传统水果蛋糕里最喜欢的材料:美妙的水果和香脆的坚果。
这饼干非常类似传统的圣诞水果蛋糕,唯一的区别是它们是曲奇饼干,而且完全不费时烘烤!这些饼干不但深受人欢迎,临时烘培也不成问题!
For more step-by-step recipes like this, visit Huang Kitchen on
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Get the recipe:
Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
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
Directions
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.
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