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Fruitcake Cookies with Rum Glaze

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Total Time
Prep: 45 min. + cooling Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Sheila Joan Suhan, Scottdale, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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


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.
    • Test Kitchen Approved

    Fruitcake Cookies with Rum Glaze

    Contest Winner
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    Prep Time 45 min
    Cook Time 15 min
    Yield about 4 dozen

    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
    • 3 tablespoons rum or additional milk
    Text Ingredients

    Directions

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

    Nutrition Facts

    1 cookie: 176 calories, 5g fat (3g saturated fat), 18mg cholesterol, 92mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 2g protein.

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