CANDIED FRUIT COOKIES DROP COOKIE RECIPES
CHRISTMAS FRUIT DROP COOKIES RECIPE - BETTYCROCKER.COM
Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Yield 96
Number Of Ingredients 11
Steps:
- In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
- Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
- Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 85 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 45 mg
FRUIT CAKE COOKIES RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 35 minutes
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 , CarbohydrateContent 19 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 13 g, TransFatContent 0 g
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