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Results 1 - 10 of 85 for fruitcaker cookies
In the bowl of an ... for 10-15 minutes. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.
Cream together the butter, sugar, ... oven for about 20 minutes. Note: if cookies are sticking to sheet use a little flour to dust the sheet.
Dredge fruit in flour. Add ... degrees for 25 to 30 minutes. Store cooled cookies in air-tight container about 5 days before serving. Makes 4 dozen.
In a bowl cream the ... sheets. Bake the cookies in a preheated oven at ... are golden. Transfer them to racks to cool. Makes about 64 cookies.
Cream together brown sugar, butter, egg, vanilla; add cherries, raisins, pineapple and mix well. Sift flour; add to other ingredients. Add ...
In a bowl, combine the first 5 ingredients. Stir in milk. Fill paper-lined miniature muffin cups 2/3 full. Bake at 300°F for 20 to 25 ...
Mix fruit and nuts with ... Drop by the teaspoon on a greased cookie sheets. Bake at 300 degrees for 15-20 minutes. Makes about 5-6 dozen cookies.
Dredge nuts and fruit in 1/2 cup flour. Beat sugar, butter, eggs, soda, spices, wine and vanilla before adding flour. Add fruit and nuts, ...
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; ...
Combine shortening, sugar, eggs and buttermilk. Beat well. Sift dry ingredients together. Stir into wet mixture. Mix in pecans, fruits and ...
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