Rum Fruitcake Cookies Recipe 455

FRUITCAKE COOKIES WITH RUM GLAZE

Steps:

• Place 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., Preheat 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., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.

RUM FRUITCAKE COOKIES

Steps:

• Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
• Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

RUM FRUITCAKE COOKIES RECIPE - (4.5/5)

Steps:

• 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 longer Combine flour, baking powder, baking soda and salt in small bowl. Add fruit, raisins and nuts. Stir into creamed 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 rack; cool completely.

BETTER THAN FRUITCAKE COOKIES

Steps:

• In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
• Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
• Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
• Bake 10 to 13 minutes in the preheated oven, or until golden brown.

RUM FRUITCAKE

Steps:

• soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
• cream butter and sugar.
• Add egg, vanilla and sour cream.
• sift together flour, salt, baking soda, baking powder.
• Add butter and flour mixture together. Stir.
• Add fruit mixture and coconut.
• (if too dry add just a little more rum!).
• Place mixture in a bundt pan.
• Bake at 325 degrees 1 1/2 hours or until cake is done!
• While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

SMART COOKIE FRUITCAKE

Steps:

• Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
• Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
• In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
• Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
• Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
• Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
• Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.