Everyone thinks that everyone HATES fruitcake, yet these are the cookies I'm most requested to make around the holidays. And they're really easy. However - due to alcohol content, you may want to keep them away from the kiddies - lol!
Bacardi1 Quicky Fruitcakes
(Adapted by me from an adaption by Ann Pillsbury from a recipe by "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking
Contest” by Mrs. John F. Ryan, Arlington, Virginia.
Original unadapted Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet)
• 1 cup flour
• 1 1/2 tsp. salt
• 2 cups walnuts or pecans coarsely chopped
• 1 cup Golden raisins
• 1 cup Raisins or currants
• 1 cup Chopped candied fruit
• 1 cup Dates; cut in large pieces
• 1/2 cup Dried figs; cut in large
• 4 Eggs
• 1 cup Firmly packed brown sugar
• 1 tbs Grated orange rind
• 1 tsp Vanilla
• Dark rum &/or brandy to taste
• Orange juice & confectioner’s sugar to taste
Preheat oven to 325 degrees. Thoroughly butter a 1”-rimmed standard-size jelly roll/baking sheet.
Lightly whisk flour and salt together.
In a separate bowl, combine nuts, golden raisins, black raisins or currants, candied fruit, dates and figs and coat with 1/4 cup of the dry ingredients.
Beat the eggs until foamy in a large mixing bowl. Add brown
sugar, orange rind, and vanilla. Beat just until blended. Stir in remaining dry ingredients and fruit mixture; mix well.
Spread mixture evenly in pan & bake for 35 minutes. Cool and cut into bars, but leave in pan.
Brush with dark rum &/or brandy to taste, cover pan & set aside to allow flavors to meld. This can be repeated several times to taste. (Gotta love those “tastings” – lol!)
If desired, glaze with a mixture of orange juice & confectioners sugar, just mixing amounts of the two together until you reach your desired consistency – some like a thicker glaze; others thin.
Here's one of mine, English Matrimonials:
And another, Scandinavian Almond Bars:
Strangers have asked me for these recipes after tracking me down at whatever public event I took the cookies to. I never tire of either of them, myself.
And cherrybounce, thanks for the pecan bar recipe. Hubby is bringing home 6 pounds of pecans today from one of our Master Gardener pals, so I will be looking for new fun recipes!
This won a newspaper prize years ago. Until I found this recipe I had declared I would never again make rolled-out cookies because of the big exhausting mess. These are unique as you roll the dough directly on the cookie sheet, cut out the cookies, and remove the surplus. No flour needed. You can roll it as thin as a potato chip and use cutters with delicate reindeer horns or lacey angel wings and nothing breaks. And you don't have to bake all the cookies at once---you keep the dough in the refrigerator and bake a panful when of cookies when you feel like it. Last but not least, the cookies are tasty.
GINGER COOKIES: In a saucepan put 1 cup sugar, 1/2 cup water, 1/2 cup dark Karo syrup, 1 tablespoon ginger, 2 teaspoons cinnamon, and 2 teaspoons clove. Bring to a boil to melt everything. Remove pan from burner. Drop in 1 cup (2 sticks) real butter. Stir occasionally until the mixture is lukewarm and butter has melted. Add 4 cups flour and 1 1/2 teaspoons baking powder. Form into 4 rolls and wrap each in Sarah. Refrigerate from 2 hours to 4 weeks. When you want to bake some cookies, let a roll of dough warm up a bit toward room temperature (do not microwave dough to speed up process!). Work the dough in your hands like playdough until it is pliable. Put a large chunk of dough on an ungreased cookie sheet (do not use flour). Roll as thin as possible. Cut out cookies using cookie cutters. Remove surplus dough and recycle for next rolling. Bake cookies 7 minutes @ 375*. Remove promptly using a spatula and let them cool on a dishtowel. If you use small cutters (I make little gingerbread men) the yield is about a million.
Myself and another friend swear by Ina's rugelach recipe. The filling possibilities are endless. People flip out over them. That recipe is on the Food Network site.
Last year I made baklava bars and people ate those first. I couldn't stop eating them. Next time I would probably use a homemade cookie dough as the base. They are wonderfully chewy and crunchy.