Festive Rum Fruitcake Cookies
3/4 cupbutter flavor crisco
1/3 cuporange juice, i just use fresh squeezed since it's a small amount , but premade is fine
1 Tbl.rum extract, or butter rum extract
2 tsp.baking powder
1 tsp.baking soda
3 cupsmixed candied fruit, such as red and green cherries, pineapple, strawberries, apricots, golden raisins, etc.
1 cupnuts, coarsely chopped, such as pecans, walnuts, macadamias, peanuts, pistachios, etc.
How to Make Festive Rum Fruitcake Cookies
- 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.
- 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.
- 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.