Festive Rum Fruitcake Cookies
photos of Festive Rum Fruitcake Cookies Recipe
Makes about 3-4 dozen
butter flavor crisco
orange juice, i just use fresh squeezed since it's a small amount , but premade is fine
rum extract, or butter rum extract
mixed candied fruit, such as red and green cherries, pineapple, strawberries, apricots, golden raisins, etc.
nuts, coarsely chopped, such as pecans, walnuts, macadamias, peanuts, pistachios, etc.
How to Make Festive Rum Fruitcake Cookies
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.
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.
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.
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About Festive Rum Fruitcake Cookies
Posted: Sun, Nov 13, 2011