Rum Fruitcake Cookies

Rum Fruitcake Cookies

Rum Fruitcake Cookies


Makes about 6 dozen cookies


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


  1. 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.
  2. 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.
  3. 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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