Fruitcake Cookies with Rum Glaze
TOTAL TIME: Prep: 45 min. + cooling Bake: 15 min./batch + cooling
YIELD: 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
Ingredients
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1 cup golden raisins
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3/4 cup dried cherries
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1/2 cup diced dried apricots
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3/4 cup water
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1/4 cup rum or additional water
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3/4 cup chopped pecans
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1/3 cup diced crystallized ginger
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1/3 cup diced candied orange peel
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1 cup butter, softened
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2 cups sugar, divided
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2 large eggs, room temperature
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1-1/2 teaspoons rum extract
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3-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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GLAZE:
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3 cups confectioners' sugar
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3 to 5 tablespoons 2% milk
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3 tablespoons rum or additional milk
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely.
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5.
Mix glaze ingredients. Drizzle over cookies.
Nutrition Facts
1 cookie: 176 calories, 5g fat (3g saturated fat), 18mg cholesterol, 92mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 2g protein.
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