Fruitcake Cookies with Rum Glaze



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.


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