Fruitcake Cookies

It’s not Christmas without fruitcake right?  Or is it?  You always hear about Christmas fruitcake, but I’ve never actually had one.

My Grandma used to talk about her mother making fruitcake.  She had a story about her mother baking the fruitcake in October, wrapping it, and taking it out weekly to drizzle it with rum so it was ready at Christmas.

It sounds…interesting…no wonder it gets a bad rap! 

Anyway, when I ended up with fruitcake mix in my pantry, I started wondering how I could reimagine fruitcake.  Ultimately, I decided to take my grandma’s oatmeal raisin cookies and rework the recipe to include fruitcake flavors.

The cookies were quite tasty, but if I make them again, I think I would double the candied fruits to amp up the fruitcake vibes even more!

Sunday Funday

Christmas Cookies

• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookies byKaren's Kitchen Stories
• Citrusy Ginger Shortbread Cookies byA Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
• Eggless Piped Chocolate Cookie by Sneha's Recipe
• Fruitcake Cookies by Amy's Cooking Adventures
• Gingerbread Cookie Barsby Food Lust People Love
• Vegan Ginger Cookies by Sid's Sea Palm Cooking

Fruitcake Cookies

An Amy’s Cooking Adventures Original Recipe

Cookies

1 cup candied fruit (I used Extra Fancy Fruit Cake mix)

2 tablespoons spiced rum

½ white sugar

½ cup brown sugar

½ cup butter, softened

½ cup sour cream 

3 eggs

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon vanilla extract

2 cups oats

2 cups flour

Pinch of salt

½ cup chopped walnuts

Glaze

⅓ cup powdered sugar

1-2 tablespoon orange juice

Mix together the candied fruit and rum to soak, set aside.

Preheat oven to 375 degrees F and line baking sheets with parchment or silicone mats.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.  Add the sour cream and eggs and beat until combined.

Add the baking soda, cinnamon, ginger, oats, flour, vanilla, and salt.  Stir until mixed.  Add the soaked fruit and walnuts; stir until combined.

Scoop onto the prepared baking sheets.  Bake in the preheated oven for 11-13 minutes or until browned.  Cool completely.

Mix together powdered sugar and orange juice to a think consistency.  Drizzle over cookies.

Store in an airtight container.

Makes about 40 cookies