festive rum fruitcake cookies
(4 ratings)
These little gems don't get passed from house to house, neighbor to neighbor nor holiday to holiday year after year! They get eaten as fast as you can make them!! Candied fruit, rum and assorted nuts all packed into a delicious buttery cookie...what could be better? :D (photo from bing images)
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(4 ratings)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For festive rum fruitcake cookies
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1sugar
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3/4 cupbutter flavor crisco
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3eggs
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1/3 cuporange juice, i just use fresh squeezed since it's a small amount , but premade is fine
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1 Tbl.rum extract, or butter rum extract
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3 cupsflour
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2 tsp.baking powder
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1 tsp.baking soda
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1 tsp.salt
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3 cupsmixed candied fruit, such as red and green cherries, pineapple, strawberries, apricots, golden raisins, etc.
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1 cupnuts, coarsely chopped, such as pecans, walnuts, macadamias, peanuts, pistachios, etc.
How To Make festive rum fruitcake cookies
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1Preheat oven to 375. Lightly grease cookie sheets. Beat shortening and sugar in mixer bowl til fluffy. Add eggs, orange juice and rum extract. Beat 2 minutes longer.
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2Combine flour, baking powder and soda, and salt in small bowl. I use a whisk, it mixes dry ingredients so much better. Add fruit and nuts. Stir into creamed mixture.
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3Drop by rounded tablespoons full onto prepared cookie sheets. Bake 12 minutes +, or til golden. Let cookies stand on cookie sheets for 2 minutes, then remove to wire rack to cool completely. *Can drizzle accross with rum-flavored powdered suagr icing, or dip halfway into white chocolate and let harden if desired. *See Icings and Glazes for recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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