TLC Cooking "Rum Fruitcake Cookies"

Rum Fruitcake Cookies

Rum Fruitcake Cookies

YIELD Makes about 6 dozen cookies
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INGREDIENTS

1	cup sugar
3/4	cup shortening
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
2	cups (8 ounces) chopped candied mixed fruit
1	cup raisins
1	cup nuts, coarsely chopped

PREPARATION:

Preheat oven to 375°F. Lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract; beat 2 minutes.
Combine flour, baking powder, baking soda and salt in medium bowl. Add candied fruit, raisins and nuts. Stir into shortening mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until golden. Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

This recipe appears in: Fruit

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