Fruitcake Cookies, a delicious Christmas Cookie, filled with chopped nuts, candied fruit and chocolate chips with a subtle Rum flavouring.
Chocolate Chip and Nut Fruitcake Cookies are a fast and easy Drop Cookie.
Well since today is November first I figured it was ok to start sharing Christmas Cookies! I love making them and eating them. And so does the rest of my family and friends.
Lately whatever sweet recipe I make I hear the Italian saying “you know what would be perfect”? “No what”? “Candied Fruit”. No matter what I make, candied fruit would always make it better!
More Christmas Cookies that you may Enjoy!
So I decided I would make my husband happy and make him a cookie with lots of candied fruit. This is actually one of my Mom’s Christmas Cookie Recipes.
But to tell the truth I am not a lover of those tiny sweet things. So I decided to add some nuts and chocolate chips and of course a little Rum flavouring.
They make about 30 cookies, so before we could eat them all, I shared some. My sister-in-law who does not like candied fruit whatsoever, told me she ate most of them before anyone could get to them. Enjoy!
Fruitcake Cookies, filled with candied fruit, chocolate chips and nuts, the perfect Christmas Cookie recipe. An easy holiday dessert.
- 1/2 cup sugar
- 1/4 cup + 2 tablespoons butter
- 1 large egg
- 3 tablespoons orange juice
- 1/2 tablespoon rum extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 cup candied fruit
- 1/2 cup chocolate chips
- 1/2 cup nuts (hazelnut, walnuts or almonds) (coarsely chopped)
Pre-heat oven to 350°. Line 2 cookie sheets with parchment paper.
Beat together sugar and butter until light and fluffy, then add the egg, orange juice and rum extract. Beat for two minutes.
In a medium bowl whisk together flour, baking powder, soda and salt, then stir in candied fruit, chocolate chips and nuts.
Add flour mixture to creamed mixture and stir to combine. Drop by spoonfuls on prepared cookie sheets. Bake for 10-12 minutes or until slightly golden.
Let cool on pan for approximately two minutes then move to a wire rack to cool completely. Enjoy!