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+ servings
Fruitcake Cookies from Nutmeg Nanny at @katrinaskitchen

Fruit Cake Cookies Recipe

Yield: 60 cookies
Spicy fruitcake cookies dunked in a Rum and Clover glaze

Ingredients
  

  • For the Cookies:
  • 1 cup golden raisins
  • 1 cup currants
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries
  • 1/2 cup dried sour cherries
  • 1/2 cup dried apricots - chopped
  • 1/4 cup candied ginger - chopped
  • Zest of one lemon
  • Zest of one orange I used two clementines
  • 1 cup spiced rum I actually used 151...I like the hard stuff
  • 1 cup white sugar
  • 1 1/4 sticks unsalted butter
  • 1 cup unfiltered apple juice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 3/4 cup flour add more if the batter does not look thick enough
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 - 1/2 cup chopped pecans
  • Brandy liquor for spritzing
  • For the Rum & Clove Icing:
  • 1 cup powdered sugar
  • 4 tablespoons spiced rum
  • Couple dashes of ground cloves more or less depending on your love of cloves

Instructions
 

  • Combine dried fruits, candied ginger and both zests. Add rum and sit overnight (it smells amazing the next morning!)
  • Place fruit and liquid in a large pot with the sugar, butter, apple juice and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer 5-10 minutes. Remove from heat and let cool for at least 30 minutes.
  • Heat oven to 325 degrees.
  • Combines dry ingredients and sift into cooled fruit mixture. Quickly stir in flour to create the cookies batter. Next stir in eggs, one at a time until fully combined. Then fold in nuts.
  • Using a large 1 1/2 tablespoon cookie scoop, scoop onto parchment lined cookies sheet. Leaving 2 inches between cookies. Bake for 15 minutes until baked through. They will be a very cakey looking cookie.
  • Let cookies cool completely and either dip or drizzle with rum and clove icing.