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Rum Fruitcake Cookies


Love fruitcake but craving cookies? These rum fruitcake cookies have the touch of rum flavor and all of the goodness of the candied fruits and nuts.

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Rate this recipe 4.3/5 (15 Votes)


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


Servings 12
Preparation time 10mins
Cooking time 20mins


Step 1

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.

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