Rum Fruitcake Cookies

Submitted by Aunty Pen

"I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 6 dozen

ingredients

• 236.59 ml sugar
• 177.44 ml shortening
• 3 eggs
• 78.78 ml orange juice
• 14.79 ml rum extract
• 709.77 ml all-purpose flour
• 9.85 ml baking powder
• 4.92 ml baking soda
• 4.92 ml salt
• 473.18 ml chopped mixed candied fruit
• 236.59 ml raisins
• 236.59 ml nuts, coarsley chopped

directions

1. Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
2. Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Reviews

[Sydney Mike]

I didn't have candied fruit to use in this recipe so substituted diced dried fruit, & I was most satisfied with the results (as were the neighbor kids who got them for a bake sale)! However, come the next round of winter holidays, I definitely plan on making these with the candied fruit! Thanks for sharing your recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]