Brandied Fruitcake Cookies Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Steps:

• In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
• Cover and chill overnight.
• In a small bowl, combine flour, baking powder and baking soda, set aside.
• For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
• Add egg and cottage cheese and beat until combined, beat in flour mixture.
• Cover and chill overnight.
• Stir brandied fruits mixture into batter.
• Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
• Add additional cherries to garnish tops of cookies.
• Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
• Cool completely on racks.
• May be frozen.

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.

Steps:

• Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
• Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
• Spray two 9"x5" loaf pans liberally with baking spray.
• Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
• Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
• Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
• Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
• Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
• Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
• Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
• Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
• Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
• If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
• In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
• Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
• Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.