• Prep Time: 45 mins
  • Cooking Time: 15 mins
  • Serves: 4 dozen

Fruitcake Cookies with Rum Glaze

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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


Place first five 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 paper-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.

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