Rum Fruitcake Cookies
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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.
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Fruit