Rum Fruitcake Cookies the Editors of Publications International, Ltd.
Rum Fruitcake Cookies
Makes about 6 dozen cookies
|1/3||cup orange juice|
|1||tablespoon rum extract|
|3||cups all-purpose flour|
|2||teaspoons baking powder|
|1||teaspoon baking soda|
|2||cups (8 ounces) chopped candied mixed fruit|
|1||cup nuts, coarsely chopped|
- 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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