Like fruitcake—only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. —Sheisla Joan Suhan, Scottdale, PA
Fruitcake Cookies with Rum Glaze Recipe photo by Taste of Home
Place first 5 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-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. 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.
Reviews