Fruitcake
Cookies with Rum Glaze
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
How
To Make :
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. 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 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.
Test
Kitchen tips :
These
can also be baked on greased baking sheets if you don't have parchment. Use a
metal spatula when removing because they'll stick just a bit.
The
dough is soft, but workable right after the dough is mixed (no chilling
needed), which is a bonus if you're not a planner!
You'll
love all the texture going on in these cookies: soft centers, chewy fruit and
lightly crisp on the outside.