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Fruitcake Cookies

I’ve never actually made fruitcake. I’ve had fruitcake, certainly, but I’ve never actually made it even though I mean to every year. And you know why? Because you have to soak that stuff for months so if you haven’t set a calendar reminder for early October, you’ve kind of missed the boat. But do you know what you can make anytime on a whim during the holiday season and still approximate the fruitcake experience? That’s right — Fruitcake Cookies. They’re easy, they’re delicious, and they’re so very festive.

These are really a very simple drop cookie with no chilling, rolling, or shaping required. (And, no, no soaking either.) You start by creaming together butter and sugar, like you’d do with most cookies, but in this case it’s all brown sugar. Creaming butter and sugar is basically a process in which you’re breaking down the sugar crystals to create air pockets in the butter, which in turn puffs your cake or cookie into a nice light texture. You want to keep beating until your mixture is light in color and fluffy, this will take at least three minutes.

Then you get to add egg, vanilla, flour, baking soda, and the like. The only out of the ordinary thing so far is rum or rum extract. You technically can skip it if you don’t have it — it won’t affect the texture of the cookie, but it will change the flavor. And let me tell you, that little dash of booze really makes these feel like fruitcake.

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