Ingredients for Rum Fruitcake Cookies
- ¾ cup granulated sugar
- 1 cup (2 sticks) softened butter
- 2 large eggs
- 2 tablespoons orange juice
- 1 teaspoon rum extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Mixed Candied Fruit
- ½ cup raisins
- ½ cup chopped nuts (walnuts or pecans recommended)
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How to Make Rum Fruitcake Cookies
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 2 tablespoons orange juice, and 1 teaspoon rum extract for 2 minutes.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Stir in 1 cup chopped candied fruit, ½ cup raisins, and ½ cup chopped nuts (walnuts or pecans recommended).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded teaspoonfuls of dough onto the prepared cookie sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. (Adjust baking time based on your oven's heat; start checking at 8 minutes).
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
201g
Fat
44g
Carbs
36g
