Fruitcake Cookies with Rum Glaze

Name: Fruitcake Cookies with Rum Glaze
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: about 4 dozen.
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 zest; 1 cup butter, softened; 2 cups sugar, divided; 2 large Eggland's Best eggs, room temperature; 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

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

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 zest
1 cup butter, softened
2 cups sugar, divided
2 large Eggland's Best eggs, room temperature
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 zest.
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.

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.