Fruitcake Cookies

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup brown sugar, packed
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1 tablespoon rum (or 1 teaspoon rum extract)
• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup dates, finely chopped
• 4 oz red candied cherries, halved
• 4 oz candied pineapple, diced
• 1/2 cup whole hazelnuts, toasted
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts

PREPARATION

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
3. Add egg, vanilla, and rum or rum extract and beat to combine.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually beat into creamed mixture.
5. Stir in dates, candied cherries, pineapple, hazelnuts, pecans, and walnuts.
6. Drop by the tablespoonful onto prepared baking sheets and bake until lightly golden, about 15 minutes.
7. These cookies taste best after a few days stored in an airtight container. Enjoy!