Cranberry fruitcake cookie
, at room temperature
, or 1/2 tsp rum extract with 2 tbsp of water
Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. Stir 1 tsp (5 mL) finely grated orange peel into flour along with spices. Place 1 cup (250 mL) dried cranberries, 1 cup (250 mL) raisins and 2 tbsp (30 mL) dark rum in a small bowl. Microwave until warm, 1 min. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Then, using a wooden spoon, stir in cranberry, rum and raisin mix. Dough will be thick and chunky.
Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Place 6 oz (168 g) chopped white chocolate (about 1 cup/250 mL) in a microwave-safe bowl. Microwave on medium until almost melted, 4 to 5 min. Stir until melted. Dip half of each cookie in chocolate. Set on a parchment-lined baking sheet to firm up. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.