|by Matthew Drennan|
Terrific soups for any and every occasion, from simple summer broths, to hearty winter chowders.
1 - 10 of 129 for fruit cake cookies
Take out 1/2 cup flour and dredge fruit and nuts. Cream ... light golden. Cool for a few minutes. Remove from baking sheets. Store in airtight container.
Combine first 6 ... Mix well. Dredge fruit with the 1/2 ... 15 minutes or until golden brown, cool on wire rack. Makes about 4 dozen. These are wonderful.
Cream butter and ... ingredients. Combine liquid ingredients. Add to egg mixture. Add nuts and fruits. Bake about ... greased cookie sheet at 325 degrees.
Mix above together. Add to first mixture. Add to second mixture. Mix well; drop on ungreased cookie sheet (teaspoon size). Bake at 350 degrees until ...
Cream butter and ... butter mixture. Fold fruit, nuts and ... by teaspoon on cookie sheet. Bake at 300 degrees for 10-15 minutes. Yield: 200-250 cookies.
Cream sugar and ... mixture alternately with fruit juice and sweet ... in last. Drop on greased cookie sheet and bake for 20 minutes in 325 degree oven.
Mix all ingredients plus 1 tablespoon flour and 1 can Eagle Brand milk; mix well. Use small cupcake pans and liners. Drop 1 spoonful in each. Bake at ...
Combine for later. ... dry ingredients. Add fruit. Chill overnight ... 12 minutes until bottoms are light brown and top springs back when lightly touched.
Dredge fruits in flour. Add ... preheated 275 degree oven. Store cooled cookies in an airtight container about 5 days before serving. Makes about 4 dozen.
Cream butter and ... alternately with milk. Add nuts and fruits. Drop by ... on greased cookie sheet. Bake at 325 degrees 15 to 20 minutes. Makes 9 dozen.
top of page