Tropical Fruit & Rum Cookies.
Fruitcake may be a holiday season thing, but the general idea behind MY version of it can be be used year round, to make fantastic cookies.
As you may recall from my Gluten-Free Fruitcake Cookies, I like to use dried fruit - rather than glaceed - and soak it in rum. The flavour and texture is so much better than traditional fruitcake ... why not make them in the summer?
These Tropical Fruit and Rum cookies start out by soaking dried tropical fruit in flavourful rum, and just get even better from there!
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Tropical Fruit & Rum Cookies
- 3 cups Mixed Dried Fruit*
- 1 cup Shredded Coconut
- 1 cup Amber Rum **
- ¼ cup Butter
- ¼ cup Dark Brown Sugar
- 2 Large Eggs
- Finely grated zest of 1 lemon
- 1 cup All-Purpose Flour
- ½ tsp. Baking Soda
- ½ tsp Salt
- ½ lb. Unsalted Cashews chopped
- A day or two before baking the cookies, chop dried fruits into pieces, mix in rum, and cover.
- Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.
- Strain dried fruit mixture, leaving it in your sieve to drain while you prepare the rest of the cookie batter.
- Cream butter and sugar until light and fluffy. Add eggs and zest, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
- In a separate bowl, combine flour, baking soda, and salt. Add to the butter & sugar mixture, beat gently until well combined. Add strained fruit and cashews to the cookie batter, mix well.
- Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
- Once cookies are cool, keep them stored in airtight containers.
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