Festive Rum Fruitcake Cookies

Kelly Williams


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)


★★★★★ 4 votes

Makes about 3-4 dozen
20 Min
10 Min


Add to Grocery List

  • 1
  • 3/4 cup
    butter flavor crisco
  • 3
  • 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
  • 2 tsp.
    baking powder
  • 1 tsp.
    baking soda
  • 1 tsp.
  • 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.

How to Make Festive Rum Fruitcake Cookies


  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.

Printable Recipe Card

About Festive Rum Fruitcake Cookies

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

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