, or 1/2 tsp rum extract with 2 tbsp water
coarsely chopped red and green
chopped candied orange or
, or walnuts
Preheat oven to 350F (180C). Lightly spray a baking sheet. In a medium-size bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar until well mixed, scraping down side of bowl occasionally. Beat in egg, rum and vanilla just until mixed. It’s OK if batter separates; it will come together once you add flour. Gradually beat in flour mixture. Then, using a wooden spoon, stir in cherries, orange peel, pecans and chocolate chips. Dough will be very chunky.
Drop heaping teaspoons (7 mL) of dough onto baking sheet about 2 inches (5 cm) apart. Bake in centre of preheated oven until cookies turn deep golden, 10 to 12 minutes Remove from oven. Let stand 2 minutes on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Refrigerate up to 1 week or freeze up to 1 month.
Nutrition (per serving)
This mini cookie version has all the taste of rum-laced fruitcake but takes a fraction of the work.