Bake these traditional Christmas cake flavours into easy last-minute bite-size cookies. Loaded with lots of candied fruit and nuts, these full-flavoured morsels will surely delight everyone.
- Portion size 84 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Rum Glaze:
Method
In large bowl, beat together butter, shortening and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in rum extract.In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt; stir into butter mixture in 3 additions. Stir in cherries, raisins, citrus peel and chopped pecans.
Drop by 1 tbsp (15 mL), 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Press pecan half (if using) onto each. Bake in 350?F (180?C) oven until bottoms are golden brown but centres are still soft, about 14 minutes. Transfer to racks; let cool completely.
Rum Glaze: In bowl, stir icing sugar with rum until smooth; drizzle about 1/2 tsp (2 mL) over each cooled cookie. Let dry until set, about 10 minutes.
Nutritional facts Per cookie: about
- Sodium 31 mg
- Protein 1 g
- Calories 80.0
- Total fat 3 g
- Potassium 37 mg
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
