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 peel; 1 cup butter, softened; 2 cups sugar, divided; 2 large 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

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Test Kitchen Approved

Total Time

Prep: 45 min. + cooling Bake: 15 min./batch + cooling

Makes

about 4 dozen

Like fruitcake—only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. —Sheila Joan Suhan, Scottdale, PA

Fruitcake Cookies with Rum Glaze Recipe photo by Taste of Home

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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, 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 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, 5-7 minutes. 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 1/2 cup 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.

Nutrition Facts

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

Fruitcake Cookies with Rum Glaze

Ingredients

Directions

Nutrition Facts

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