Rum Fruitcake Cookies

by Bobbi
(Madison, Wisconsin)

Rum Fruitcake Cookies

Rum Fruitcake Cookies

Nobody in my family is a big fan of fruitcake, but every Christmas my family begs me to bake these fruitcake drops cookies.

I wonder why they like to eat these cookies but not fruitcake? Maybe it's just that everything tastes better in cookie form!

For the candied fruit, I like to use cherries (red and green) and pineapple, and am tempted to bake them one of these year's with a little crystallized ginger for a little spice.

Rum Fruitcake Cookies Recipe

  • 1 cup sugar
  • 3/4 cup vegetable shortening
  • 3 eggs
  • 1/3 cup orange juice, freshly squeezed
  • 1 tablespoon rum extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (8 ounces) candied fruit
  • 1 cup raisins
  • 1 cup nuts, coarsely chopped


Preheat your oven to 375F degrees. Lightly grease a baking sheet and set aside.

With an electric mixer on medium-high speed, beat sugar and shortening in a large mixing bowl until light and fluffy.

Add the eggs, orange juice and rum extract and beat until well mixed, about 2 minutes.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

Stir in candied fruit, raisins and nuts.

Add dry flour and fruit mixture to creamed mixture and stir with large wooden spoon until combined.

Drop dough by rounded teaspoons at least 2 inches apart, onto prepared baking sheets.

Bake 10 to 12 minutes or until edges are golden.

Remove from oven and let cookies stand on sheet for 2 minutes, then transfer to wire racks and cool completely.

This recipe makes about 6 dozen Rum Fruitcake Cookies.

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