Glazed Candied Fruit Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

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 a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm., Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.

Steps:

• Cream shortening with sugar until fluffy.
• Blend in unbeaten egg.
• Sift flour with salt and baking powder.
• Add vanilla to milk and add to creamed ingredients alternately with flour.
• Cut candied fruits fine and add to mixture.
• Drop on greased baking sheet.
• Top each cookie with half candied cherry.
• Bake in a moderate oven -- (375 degrees) for about 10 minutes.

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.