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- Dish type
- Biscuits and cookies
A versatile and crumbly shortbread cookie with your favourite combination of fruit and nuts; recently described by a friend of mine as moorish! I have used pistachio’s and dried cranberries here but other great combinations include white chocolate and cranberries, walnuts and dried peaches or good old fashioned chocolate chips. Whatever combination they will disappear very quickly!
London, England, UK
16 people made this
IngredientsMakes: 24 cookies
- 175g butter, at room temperature
- 85g caster sugar
- 1 teaspoon vanilla extract
- 225g plain flour
- 75g pistachios, roughly chopped
- 75g dried cranberries, roughly chopped
MethodPrep:20min ›Cook:12min ›Extra time:1hr chilling › Ready in:1hr32min
- Cream together the butter, sugar and vanilla extract until light and fluffy.
- Add flour, pistachios and cranberries and mix to combine.
- Turn out onto greaseproof paper and shape to form a log. The length and height of your log will depend on how many cookies you want and how big you want them (I make 24).
- Wrap the log in the greaseproof paper and chill in the fridge for 1 hour; this will allow the mixture to tighten up and will make it easier to handle.
- Remove from the fridge and slice to make 24 cookies.
- Preheat the oven to 180 C / Gas 4.
- Line 1 to 2 baking trays, place the cookies on to the baking tray and spaced them evenly apart. The cookies don't spread too much so you should be able to fit a fair few on each baking tray. Bake until lightly coloured, 12 to 15 minutes.
- If you can resist the temptation, allow to cool before eating.
With the nuts and dried fruit the log isn't the easiest to slice. If you find the cookies crumbling while you are slicing them patch them back together and they will be fine.
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- 200 gm icing sugar
- 300 gm refined flour
- 300 gm unsalted cashews
- 50 gm black currants
- 50 gm heavy cream
- 600 gm unsalted butter
- 300 gm powdered sugar
- 50 gm dried cherry
- 50 gm glucose
- 100 gm honey
How to make Baked Fruit and Nut Cookies
Step 1 Prepare a dough
To prepare these delectable cookies, mix icing sugar and refined flour in a dough kneading bowl with the help of a wooden spoon or spatula to combine the ingredients together. Now add in half of the melted butter (that is 300 grams butter) and knead a dough. Add a little water if required.
Step 2 Bake the dough
Now, in a preheated oven bake the dough for 15 minutes at 180 degrees. The dough should only be half baked at this point.
Step 3 Mix the other ingredients
While the dough bakes, take a bowl and add in it the remaining butter, powdered sugar, cashew, dried cherry, black currants, glucose, heavy cream and honey. Using a spoon mix the ingredients very well to combine everything.
Step 4 Spread the mixture on base and bake
Now, spread this mixture on the baked dough base and bake again for 10 minutes at 220 degrees.
Step 5 Give desired shape and serve
Once done, let the baked dough cool down and cut into desired shapes to obtain Baked Fruit and Nut Cookies.
Russian Tea Cakes
Russian tea cakes are a misleading name since these are cookies. These cookies exist in one form or another in almost every culture—they are similar to Mexican wedding cookies. This version is made with walnuts, while other recipes (perhaps Polish) include pecans. A dough of butter, flour, sugar, vanilla, and ground walnuts is rolled into balls and then dusted with confectioner's sugar.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups chopped dried apricots
- 1 1/2 cups dried cherries
- 1 1/2 cups sliced blanched almonds
- 1 1/2 cups chopped pistachios
Preheat oven to 375 degree. Line two baking sheets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined beat in vanilla.
Add the flour mixture all at once, and beat on low speed until combined. Add coconut, apricots, cherries, almonds, and pistachios beat until combined.
Drop batter 2 heaping tablespoons at a time onto prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment-paper lining to a wire rack to cool completely.
- ½ cup butter, softened
- ⅔ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 ¼ cups dried mixed fruit bits, snipping any large pieces dried cranberries or cherries raisins or snipped dried apricots
- ¾ cup chopped walnuts, peanuts, pecans, or almonds
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, and salt. Beat on medium speed until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined.
Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in oats, mixed fruit bits, and nuts.
Drop dough by rounded teaspoons 2 inches apart onto a greased cookie sheet.
Bake in a 350° degree F oven for 10 to 12 minutes or until edges are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack let cool. Makes about 3 dozen cookies.
- ½ cup vegetable shortening (like Crisco)
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ½ cups light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated ginger
- 2 eggs, lightly beaten
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3 ½ ounces white chocolate, chopped into small chunks
- 3 ½ ounces dried cranberries
- 3 ½ ounces chopped pistachios
- 3 ½ ounces chopped pecans
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the shortening, butter and sugar together until light and fluffy. Add the vanilla, ginger and eggs and beat until incorporated. Add the flour, baking soda, salt, cinnamon and allspice and mix to combine. With a spoon, fold in the chocolate chunks, cranberries, pistachios and pecans.
Using two soup spoons, drop round balls of the batter on the lined cookie sheets. Bake for about 13 minutes or until the cookies are a light golden color. Transfer to a wire cooling rack to cool.
Candied Fruit & Nut Cookies Recipe
Filled with chopped fruits and nuts, these no-fuss drop cookies are full of nutty and fruity goodness. They’re always a hit at holiday time.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups chopped candied fruit
- 1 1/2 cups of your favorite nut, chopped (walnuts, pecans, almonds, etc.)
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 inches apart onto greased baking sheets. Bake at 375° for 8 – 10 minutes or until lightly browned. Remove to wire racks. Let cool completely before handling. Yield: 5 dozen.
BAKING TIP: We used a small melon scoop to make these cookies because we found that they held together better by doing so. Add more cinnamon and nutmeg to the recipe if you prefer a darker spiced cookie.
Why not switch things up and make your holiday fruitcake in cookie form? These cookies are a delicious, bite-sized take on the traditional holiday dessert. And for the rest of the year…there’s no need to wait for the holidays to get the big taste of fruitcake!
BONUS SECTION – CANDIED FRUIT QUESTIONS AND ANSWERS:
What is in mixed candied fruit? Fruits that are commonly candied include dates, cherries, pineapple, and a root, ginger. The principal candied peels are orange and citron these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries).
How does fruit become candy? Candied fruit is made by soaking fresh fruit pieces in a sugar syrup, then heating the mixture until all the fruit’s original water content is replaced with sugar.
How can I make candied fruit? Cut your chosen fruit into 1/4-inch (5 mm) slices. For every 1/2 cup of sugar, combine with 1-1/2 cups of water in a saucepan. Bring to a boil. Add your sliced fruit into the boiling sugar syrup, keeping the fruit covered by syrup. Cook at medium-low heat, turning the slices of fruit occasionally, for 40 to 50 minutes or until the fruit becomes translucent, but still intact. Use a slotted spoon to transfer the sliced fruit onto a wire rack. Let cool and dry overnight. Roll sliced fruit in a layer of sugar to complete your candied treat.
How can I make candied citrus peel? Cut your chosen citrus fruit into quarters. Cut off the peel, but leave a thin layer of the pith attached. Cut into 1/2-inch (1 cm) strips. Blanch the peels by covering your citrus peels with water and bring to a boil for one minute. Do this three times using fresh water each time. For every 1/2 cup of sugar, combine with 1-1/2 cups of water in a saucepan and simmer your blanched peels over low heat for 45 to 60 minutes, or until translucent. Remove citrus peels from syrup, transfer to wire rack to cool, then coat in sugar. To make orangettes, dip half of a candied orange peel into melted chocolate.
If you have any leftover sugar syrup, it can then be used to moisten cakes and sweeten drinks such as iced tea, cocktails and sparkling water. Also, the sugar syrup should keep well in the refrigerator for a few weeks.
When drying candied fruit, set a tray lined with parchment or wax paper beneath your wire rack to catch any drippings
- ⅓ cup whole almonds, toasted
- ⅓ cup walnuts, toasted
- ½ cup dried figs, chopped (about 3½ oz.)
- ⅓ cup golden raisins
- ¼ cup pitted dates, chopped (about 2 oz.)
- ¼ cup honey
- 1 teaspoon orange zest plus ¼ cup fresh juice (from 1 orange)
- 1 ½ teaspoons Chinese five spice powder
- ½ teaspoon vanilla extract
- 2 cups (about 8½ oz.) all-purpose flour, plus more for work surface
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ⅔ cup granulated sugar
- ½ cup (4 oz.) unsalted butter, softened
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
- 3 large egg yolks, divided
- 1 teaspoon water
- ½ cup (about 2 oz.) unsifted powdered sugar
- 2 teaspoons whole milk
- Nonpareils, for decorating
Prepare the Filling:Place almonds and walnuts in the bowl of a food processor and pulse until coarsely chopped. Add figs, raisins, dates, honey, orange zest, orange juice, five spice powder, and vanilla and pulse until evenly combined and almost smooth, 4 to 5 times, scraping down sides of the bowl as needed. Transfer mixture to a bowl, and cover until ready to use.
Prepare the Cookies:Whisk together flour, baking powder, and salt in a bowl.
Combine granulated sugar, butter, milk, vanilla, and 2 of the egg yolks in a large bowl beat with an electric mixer on medium-low speed until well combined, about 3 minutes. (Mixture may look broken.) Add flour mixture and beat on low speed until well combined. Increase speed to medium-high and beat until very smooth, about 2 minutes. Transfer dough to a work surface and divide dough in half. Shape each half into a 5-inch square and cover tightly with plastic wrap chill until firm, 2 hours.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Working with one piece of dough at a time, on a lightly floured surface, quickly roll dough into a 9-inch square, about ⅛ inch thick. (If dough becomes too soft to work with transfer to a piece of parchment and refrigerate until firm) Using a sharp knife or pizza cutter, cut dough into 3 3x9-inch strips. Spread about 4½ tablespoons of the filling down the center of each rectangle. Starting with the long side, roll up each rectangle, jelly-roll fashion, and pinch seams closed. Cut each log crosswise on the diagonal into 6 pieces transfer cookies to prepared baking sheets and arrange seam-side down and 2 inches apart. Repeat with remaining dough and filling.
Whisk together water and remaining egg yolk in a small bowl. Brush cookies with egg mixture.
Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on sheet about 5 minutes. Transfer cookies to wire racks to cool completely.
Whisk together powdered sugar and milk in a small bowl. Drizzle mixture over cooled cookies, and immediately sprinkle with nonpareils.
Winter Fruit Oatmeal Cookies
It&rsquos easy to go the obvious route with add-ins when baking cookies. Chocolate chips. Nuts. You know the usual suspects. These Winter Fruit Oatmeal Cookies offer something just a little different. These cookies are jam-packed with a variety of dried fruits, which are usually not the star of cookies but rather an addition to complement other flavors. But here we let them shine in a cookie all of their own!
These cookies feature a tasty combination of dried fruits that are perfect for the season. Cranberries, currants, and dates take center stage along with oats for chewiness plus some toasted nuts for a little crunch. And I must say it&rsquos a pretty fantastic combination.
There&rsquos one more thing that makes these cookies exceptionally good. There&rsquos a little bit of orange extract mixed into the dough. It&rsquos not an overwhelming amount but just enough to give them a little bright, citrus twist. It&rsquos really a perfect complement to the other flavors.
Making these cookies should be fairly straightforward for you. I will offer a couple of tips concerning the dried fruits. You&rsquoll want to chop the dates to about the size of the cranberries and currants (or use chopped dates if you can find them). Those fruits can be a little sticky, especially if you chop them before using. I find that tossing them with a little bit of the flour mixture will go a long way in keeping them from sticking together.
I like to make these cookies larger than normal, using about 3 tablespoons of dough per cookie. That way you get plenty of all of those fruits in every cookie. They won&rsquot spread very much when baking, so be sure to flatten the tops before baking. The end result will be a thick, soft cookie with lots of flavor in every bite!
I must say that these cookies are one of my favorites I&rsquove ever made. They check a lot of boxes for me. The flavor, the texture, just the whole package! While I love the combination of dried fruits in the recipe, you can certainly go with your own mix of favorites to make them just the way you want!
Here are some items I recommend using to ensure this recipe comes out perfect every single time:
- Hand Mixer– For a simple baking job like this, a small hand-held mixer is really all you need. It costs a fraction of the price of a traditional stand mixer and it works great for making cookies and cakes.
- Mixing Bowls – This is a 3-piece set that is great for combining ingredients. I love how easy they are to store and clean.
- Natural Peanut Butter – Not all peanut butters are created equal, so I recommend using one that has no added sugars, inflammatory oils, or preservatives.
If you make this Peanut Butter Banana Oatmeal Cookies recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
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