Grandma Florences Fruit Cookies Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
• Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Steps:

• Sift all dry ingredients into bowl.
• Stir liquid into well of flour.
• Add raisin and nuts stir drop cookies onto pan will spread out 400° oven 10 minutes.

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:

• Cream butter and sugar together.
• Beat in eggs.
• Stir in dry ingredients.
• Stir in pecans and fruit.
• Form into rolls 1 1/2 inches in diameter.
• Wrap in plastic wrap; place in resealable plastic bag.
• Freeze.
• TO BAKE: Preheat oven to 375 degrees.
• Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet.
• Bake 6-8 minutes.

Steps:

• In a large bowl with an electric mixer, cream the butter with the brown sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Add the raisins, the chopped currants, the cloves, and the cinnamon and beat the mixture until it is combined well. Dissolve the baking soda in the buttermilk or water, add the mixture to the fruit mixture, and beat the mixture until it is combined well. Into a bowl sift together the flour and the baking powder, add the flour mixture to the fruit mixture, and beat the dough until it is combined well. Chill the dough, covered, for 1 hour, or until it is firm. The dough may be made 1 week in advance and kept covered tightly and chilled.
• Preheat the oven to 350°F. Roll rounded teaspoons of the dough into balls, arrange the balls about 1 inch apart on lightly greased baking sheets, and with the flat bottom of a glass dipped in the granulated sugar, flatten the balls into 1 1/2 rounds. Press a whole currant lightly into the center of each round and bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden. Transfer the cookies to racks and let them cool. The cookies may be made 2 months in advance and kept frozen in airtight containers.

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Sift together salt, soda, and flour; stir in.
• Fold in Corn Flakes and nuts.
• Drop by teaspoonfuls on greased cookie sheets.
• Flatten slightly and bake at 350 for 10 minutes, or until light brown.

Steps:

• Mix all ingredients together.
• Roll out.
• Sprinkle sugar on top after you get them rolled out.
• Add a raisin to each cookie.
• Bake in slow oven, 350 degrees Fahrenheit, about 10 minutes.