Fruitcake Cookies with Rum Glaze
Like fruitcake—only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. —Sheila Joan Suhan, Scottdale, PA
Test Kitchen tips
Ingredients
- 1 cup golden raisins
- 3/4 cup dried cherries
- 1/2 cup diced dried apricots
- 3/4 cup water
- 1/4 cup rum or additional water
- 3/4 cup chopped pecans
- 1/3 cup diced crystallized ginger
- 1/3 cup diced candied orange peel
- 1 cup butter, softened
- 2 cups sugar, divided
- 2 large eggs, room temperature
- 1-1/2 teaspoons rum extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- glaze:
- 3 cups confectioners' sugar
- 3 to 5 tablespoons 2% milk
- 3 tablespoons rum or additional milk
Directions
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1Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel.
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2Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture.
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3Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into a ball; repeat with remaining dough and toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets.
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4Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely.
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5Mix glaze ingredients. Drizzle over cookies.
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