Fruitcake Cookies with Rum Glaze Recipe

Fruitcake Cookies with Rum Glaze Recipe
Fruitcake Cookies with Rum Glaze Recipe photo by Taste of Home
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Fruitcake Cookies with Rum Glaze Recipe

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Like fruitcake—only better! If you make these cookies non-alcoholic, you may wish to increase the rum extract for flavor. —Sheisla Joan Suhan, Scottdale, PA
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup golden raisins
  • 3/4 cup dried cherries
  • 1/2 cup diced dried apricots
  • 3/4 cup water
  • 1/4 cup rum or additional water
  • 3/4 cup chopped pecans
  • 1/3 cup diced crystallized ginger
  • 1/3 cup diced candied orange peel
  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 2 large eggs
  • 1-1/2 teaspoons rum extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • GLAZE:
  • 3 cups confectioners' sugar
  • 3 to 5 tablespoons 2% milk
  • 3 tablespoons rum or additional milk

Directions

Place first five ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel.
Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture.
Place remaining sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment paper-lined baking sheets.
Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely.
Mix glaze ingredients. Drizzle over cookies. Yield: about 4 dozen.

Test Kitchen tips
  • These can also be baked on greased baking sheets if you don't have parchment paper. Use a metal spatula when removing because they'll stick just a bit.
  • The dough is soft, but workable right after the dough is mixed (no chilling needed), which is a bonus if you're not a planner!
  • You'll love all the texture going on in these cookies: soft centers, chewy fruit and lightly crisp on the outside.
  • Originally published as Fruitcake Cookies with Rum Glaze in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 176 calories, 5g fat (3g saturated fat), 18mg cholesterol, 92mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 2g protein.

    • 1 cup golden raisins
    • 3/4 cup dried cherries
    • 1/2 cup diced dried apricots
    • 3/4 cup water
    • 1/4 cup rum or additional water
    • 3/4 cup chopped pecans
    • 1/3 cup diced crystallized ginger
    • 1/3 cup diced candied orange peel
    • 1 cup butter, softened
    • 2 cups sugar, divided
    • 2 large eggs
    • 1-1/2 teaspoons rum extract
    • 3-1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • GLAZE:
    • 3 cups confectioners' sugar
    • 3 to 5 tablespoons 2% milk
    • 3 tablespoons rum or additional milk
    1. Place first five ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel.
    2. Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture.
    3. Place remaining sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment paper-lined baking sheets.
    4. Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely.
    5. Mix glaze ingredients. Drizzle over cookies. Yield: about 4 dozen.

    Test Kitchen tips
  • These can also be baked on greased baking sheets if you don't have parchment paper. Use a metal spatula when removing because they'll stick just a bit.
  • The dough is soft, but workable right after the dough is mixed (no chilling needed), which is a bonus if you're not a planner!
  • You'll love all the texture going on in these cookies: soft centers, chewy fruit and lightly crisp on the outside.
  • Originally published as Fruitcake Cookies with Rum Glaze in Simple & Delicious December/January 2018

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