Wednesday, November 10, 2010

Rum Fruitcake Cookies

*Rum Fruitcake Cookies


1 c. sugar
3/4 c. veg. shortening
3 eggs
1/3 c. orange juice
1 T. rum extract
3 c. Flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. (8 oz.) candied fruit
1 c. raisins
1 c. nuts, coarsely chopped

Preheat oven to 375° F. Lightly grease cookie sheet 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

Makes about 6 dozen cookies.

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