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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED RUM FRUITCAKE
This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
MY GRANDMA'S FRUITCAKE COOKIES
My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.
Provided by minky410
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 144
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
- Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g
MOM'S CHRISTMAS FRUITCAKE COOKIES
A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.
Provided by MartieHomemade
Categories Fruit Cookies
Time 8h50m
Yield 72
Number Of Ingredients 14
Steps:
- The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
- Whisk baking soda into the milk and let it dissolve.
- Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
- Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g
RUM FRUITCAKE COOKIES RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 12
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.
FRUITCAKE COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
- Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.
RUM FRUITCAKE COOKIES
I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!
Provided by Aunty Pen
Categories Dessert
Time 40m
Yield 6 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 840.6, Fat 40.6, SaturatedFat 8.9, Cholesterol 105.8, Sodium 910.4, Carbohydrate 108.2, Fiber 4.7, Sugar 50.5, Protein 14.4
FRUITCAKE COOKIES
Provided by Ina Garten
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
FESTIVE RUM FRUITCAKE COOKIES
These little gems don't get passed from house to house, neighbor to neighbor nor holiday to holiday year after year! They get eaten as fast as you can make them!! Candied fruit, rum and assorted nuts all packed into a delicious buttery cookie...what could be better? :D (photo from bing images)
Provided by Kelly Williams
Categories Fruit Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375. Lightly grease cookie sheets. Beat shortening and sugar in mixer bowl til fluffy. Add eggs, orange juice and rum extract. Beat 2 minutes longer.
- 2. Combine flour, baking powder and soda, and salt in small bowl. I use a whisk, it mixes dry ingredients so much better. Add fruit and nuts. Stir into creamed mixture.
- 3. Drop by rounded tablespoons full onto prepared cookie sheets. Bake 12 minutes +, or til golden. Let cookies stand on cookie sheets for 2 minutes, then remove to wire rack to cool completely. *Can drizzle accross with rum-flavored powdered suagr icing, or dip halfway into white chocolate and let harden if desired. *See Icings and Glazes for recipe.
FRUITCAKE WITH RUM
This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.
Provided by FrenchBunny
Categories Dessert
Time 3h45m
Yield 2 loaves, 16-25 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
- In a large bowl cream the butter with the brown sugar until fluffy.
- Beat in eggs one at a time beating well after each egg.
- In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
- Add dry ingredients to the creamed mixture and stir well.
- Toss 1/4 cup flour with the rum soaked fruits.
- Pour batter over the fruit mixture and mix really well. Batter will be very thick.
- Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
- Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.
More about "rum fruitcake cookies recipes"
FRUITCAKE COOKIES - THE SEASONED MOM
From theseasonedmom.com
4.9/5 (10)Total Time 1 hr 20 minsCategory CookiesCalories 126 per serving
- Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add egg and vanilla (and alcohol, if using); beat well. Gradually add the flour mixture just until combined, being careful not to over-mix. Gently fold in the nuts and fruit.
- Drop batter by heaping tablespoons onto cookie sheets that have been lined with parchment or silicone mats.
HOLIDAY FRUITCAKE WITH DRIED FRUIT RECIPE - FOOD NETWORK
From foodnetwork.com
TOP 44 OLD FASHIONED FRUIT CAKE RECIPES WITH RUM
From hibiki.dixiesewing.com
TOP 44 ALTON BROWN FRUIT CAKE RECIPES WITH RUM
From daikawa.bluejeanblues.net
BEST EVER FRUITCAKE COOKIES - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
TOP 46 BUTTER RUM FRUIT CAKE RECIPE RECIPES
From howard.coolfire25.com
FRUITCAKE COOKIES WITH RUM GLAZE RECIPE HOW TO MAKE IT RECIPES
From hibiki.dixiesewing.com
CHRISTMAS RUM SOAKED FRUIT CAKE - SIFTNWHISK
From siftnwhisk.com
EASY FRUITCAKE COOKIE RECIPE | IT IS A KEEPER
From itisakeeper.com
CLASSIC HOLIDAY FRUITCAKE COOKIES - MOM'S DINNER
From momsdinner.net
FRUITCAKE COOKIES WITH RUM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRUITCAKE COOKIES RECIPE | MYRECIPES
From myrecipes.com
COOKIE RECIPE: FRUITCAKE RUM BALLS | CANADIAN LIVING
From canadianliving.com
FRUITCAKE COOKIES (BEST EVER RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
ORANGE AND PINEAPPLE FRUIT SALAD - RECIPE - COOKS.COM
From cooks.com
FRUITCAKE COOKIES WITH RUM GLAZE RECIPE HOW TO MAKE IT RECIPES
From daikawa.bluejeanblues.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #desserts #easy #holiday-event #cookies-and-brownies #3-steps-or-less
You'll also love