Pecan fruitcake cookies
0
- Prep Time20 mins
- Total Time20 mins
- Makes40 to 45 cookies
Andreas Trauttmansdorff
Ingredients
3/4 cup all-purpose flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp allspice
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup butter, at room temperature
1/2 cup packed brown sugar
1 egg
2 tbsp dark rum, or 1/2 tsp rum extract with 2 tbsp water
1 tsp vanilla
2 cups coarsely chopped red and green glacé cherries
1/2 cup chopped candied orange or lemon peel
1/2 cup chopped pecans, or walnuts
1/2 cup chocolate chips, optional
Instructions
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)
Calories 70, Protein 0.5g, Carbohydrates 12.6g, Fat 2.1g, Fibre 0.3g, Sodium 46mg.
This mini cookie version has all the taste of rum-laced fruitcake but takes a fraction of the work.