Holiday Fruitcake Cookies
What says “Christmas” more than fruitcake? Less sweet and dense than the actual cake, these goodies are sure to please your family and friends. —Hannah LaRue Rider, East Point, Kentucky
Total TimePrep: 30 min. Bake: 10 min./batch
- 3/4 cup shortening
- 1 cup sugar
- 3 eggs
- 1/3 cup orange juice
- 1 tablespoon rum extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups chopped mixed candied fruit
- 1 cup raisins
- 1 cup chopped pecans
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, orange juice and extract. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the candied fruit, raisins and pecans.
- Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts1 each: 57 calories, 2g fat (0 saturated fat), 6mg cholesterol, 46mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Originally published as Rum Fruitcake Cookies in Country Woman Christmas 2011