Jingle Bell Fruitcake Cookies - Home & Family
Check out this sweet recipe from the Hallmark Publishing original book, “A Down Home Christmas.”
Lean more about the book here:
Fruit Cake Cookies | Betty Crocker Recipe
Even if you’re not a fruit cake fan, we’d advise you to give these cookies a chance. Sweet dried fruits, warm spices, orange zest, toasted almonds and brandy are combined to make these sweet and chewy cookies that are so good, they might just change your mind about fruit cake!
Full recipe:
Betty's Festive Fruitcake Cookies
Betty demonstrates how to make Festive Fruitcake Cookies. These cookies will allow you to have the flavor of fruitcake without the trouble! You will notice that some of the measures below are either tiny or unusual amounts. The original recipe was 4 times as large, so I divided each ingredient by 4, and this made medium-sized cookies for me. If you want the original recipe, just multiply every ingredient by 4.
Festive Fruitcake Cookies
4 ounces candied pineapple, chopped
2 ounces red candied cherries, chopped
2 ounces green candied cherries, chopped
½ cup golden raisins
1 cup chopped pecans
¼ cup flour for dredging
5/8 cup flour for batter
2 tablespoons butter (I used 1 tablespoon butter, which turned out fine, if you want to cut down on fat.)
¼ cup light brown sugar, firmly packed
1 egg, separated
1 teaspoon baking soda
1 tablespoon milk
½ ounce brandy (optional)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
cooking oil spray
In a medium-sized bowl, combine candied pineapple, red candied cherries, green candied cherries, golden raisins, and chopped pecans. Dredge with ¼ cup flour and set aside. Cream butter and brown sugar together. Add egg yolk, beating well. Dissolved baking soda in milk and add to creamed mixture. Add brandy, cinnamon, and nutmeg, and the remaining 5/8 cup flour, mixing well. In a small bowl, beat egg white until stiff, but not dry. Fold beaten egg white into batter. Fold in dredged fruit mixture. Prepare a baking pan by lining it with parchment paper and spraying the paper with cooking oil spray. Drop dough by rounded teaspoonfuls onto parchment paper. (Or, you may use a 1-tablespoon ice cream scoop to scoop dough and form it into a flattened ball and place on the parchment paper. Bake at 325 degrees (F) about 12 minutes. Transfer immediately to cooling racks. When cool, arrange on a nice serving plate. We love these! I hope you will, too! --Betty
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Christmas Bourbon FruitCake Cookies old-school Recipe
Christmas Bourbon FruitCake Cookies old-school Recipe
100 year old
Christmas Fudge:
These cookies you will make this holiday season are going to be like nothing you have ever tried before! Unless you were lucky enough to grow up with them, they will be the best Christmas cookies you will try in your life. Surprisingly they're really easy to prepare and you can bake them right away or make them ahead of time and freeze them. When Christmas comes these warm jewels will be stunning on your dessert table. I will add dark chocolate chunks next time I make these, I think they will be a perfect addition to the sweet fruit and nuts.
Enjoy! ❤️
Ingredients:
1 & 1/2 sticks butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup bourbon whiskey
Spices (optional):
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 cup walnuts or pecans (or both)
Fruits (optional)
1/2 cup of each
glacé cherries red & Green
candied pineapple
raisins
dates
dried apricots
dried figs
dried peaches
Directions:
Cut the fruit you decide to use into halfs and Soak the fruits in the bourbon. Heat it in the microwave for 1 minute and allow it to sit and soften while you prepare the dough. Cream together the butter and both sugar and add the egg, vanilla and spices. Finish with the flour, salt and baking soda. Add the nuts and fruits including the remaining bourbon if you please and you can either bake the dough right away or form it into a log to chill and slice and bake later.
Bake on a parchment lined baking sheet at 375 F. for about 13 minutes.
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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Christmas Day FRUITCAKE Cookies | DIY Christmas Gift Idea | Spiked w/ Apricot Brandy
World's Best!! FRUITCAKE Cookies...a perfect Holiday homemade gift, or not!! THESE COOKIES NEVER DISAPPOINT!! Make it a new Christmas tradition...you'll be glad you did, and so will everyone else!! Recipe below by clicking on SHOW MORE below...
FRUITCAKE COOKIES
Preheat oven to 350 degrees F.
1 cup (2 sticks / 12 tablespoons) butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 egg
2-2/3 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups dried dates, chopped
1/4 cup candied red cherries, chopped
1/4 cup candied pineapple, chopped
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tablespoons Apricot Brandy, optional
1. Add walnuts, pecans, dates, candied cherries & pineapples, and
Brandy (optional). Stir. Set a side.
2. In a large mixing bowl; cream together butter and sugars. Add egg. Beat until well combine.
3. Add flour, baking soda, clove, salt. Beat until mixed, and dough is pulling away from bowl.
4. Stir in dates, fruits & nut mixture.
5. Drop FRUITCAKE cookie dough by heaping teaspoons (about 2 teaspoons) onto cookie sheet.
6. Bake for 12- 15 minutes, or until lightly golden around edges.
7. Cool on cookie racks.
TIPS: Store in an airtight container for up to 1 week. Freeze up to 3 months!!
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