Festive Rum Fruitcake Cookies

Kelly Williams

By
@WildfloursCottageKitchen

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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Comments:

Serves:

Makes about 3-4 dozen

Prep:

20 Min

Cook:

10 Min

Ingredients

1
sugar
3/4 cup
butter flavor crisco
3
eggs
1/3 cup
orange juice, i just use fresh squeezed since it's a small amount , but premade is fine
1 Tbl.
rum extract, or butter rum extract
3 cups
flour
2 tsp.
baking powder
1 tsp.
baking soda
1 tsp.
salt
3 cups
mixed candied fruit, such as red and green cherries, pineapple, strawberries, apricots, golden raisins, etc.
1 cup
nuts, coarsely chopped, such as pecans, walnuts, macadamias, peanuts, pistachios, etc.

Directions Step-By-Step

1
Preheat 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.
2
Combine 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.
3
Drop 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.

About this Recipe

Course/Dish: Cookies, Fruit Desserts, Candies
Hashtag: #fruitcake