Each family's fruitcake cookie recipes are different, ours has boozy rum-infused dried fruit, nuts, and spices.
1/2 cup boozy dried fruit fruitcake blend, drained well. If not using our premade-soaked fruit see the note section below.
coconut or olive oil for greasing the baking sheet.
1/2 cup butter softened
2/3 cup dark brown sugar tightly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon coarse kosher salt
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour or whole wheat flour
1 cup rolled oats
1/4 cup slivered almonds
1/4 cup finely diced, pecans
1/4 cup pumpkin seeds or sunflower seeds
Strain the 1/2 cup boozy dried fruit fruitcake blend by placing it in a mesh strainer over a measuring cup or bowl. Set aside and allow to drain while you make the cookie dough.
Add the eggs and vanilla. Mix until incorporated.
If not using the boozy dried fruit fruitcake blend you will need to soak dried fruit for a bit in alcohol. Here is what you do:
2 tablespoons diced California prunes
2 tablespoons raisins
2 tablespoons diced apricots
2 tablespoons dried cranberries
White or spiced rum, bourbon, or brandy to cover the fruit.
Combine all of the dried fruit in a small bowl and cover it completely with the alcohol of your choice.
Allow the fruit to absorb the liquid for a few hours at least preferably overnight. Strain and use as directed in the recipe.
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