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Brian Hart Hoffman - Glazed Fruitcake Cookies

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Brian Hart Hoffman puts a delicious spin on a traditional Holiday classic with fun and festive fruit cake cookies.
Ingredients

INGREDIENTS:

  • 1¼ cups (300 grams) spiced rum
  • ½ cup (100 grams) finely chopped candied red cherries
  • ½ cup (100 grams) finely chopped candied green cherries
  • ½ cup (87 grams) finely chopped dried pineapple
  • ½ cup (83 grams) finely chopped crystallized ginger
  • ½ cup (85 grams) finely chopped candied orange
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar, divided
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) rum extract
  • 3½ cups (438 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground nutmeg
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ½ teaspoon (1 gram) ground cloves
  • 1 cup (113 grams) chopped toasted pecans
  • Rum Drizzle (recipe follows)

RUM DRIZZLE:

  • 1 cup (120 grams) confectioners’ sugar
  • 1½ tablespoons (22.5 grams) heavy whipping cream
  • 1 tablespoon (15 grams) spiced rum
  • 2 teaspoons (10 grams) unsalted butter, melted
  • ¼ teaspoon kosher sal

Brian Hart Hoffman – Glazed Fruitcake Cookies - Home & Family

Makes about 36 cookies

DIRECTIONS:

1. In a medium microwave-safe bowl, combine spiced rum, cherries, pineapple, crystallized ginger, and orange, and heat on high until hot, 2 to 3 minutes; let stand at room temperature for at least 1 hour, stirring occasionally. Drain fruit mixture. Set aside.

2. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (250 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in rum extract.

4. In a medium bowl, whisk together flour, baking soda, salt, nutmeg, cinnamon, ground ginger, and cloves. Add flour mixture to butter mixture all at once; beat at low speed just until combined, stopping to scrape sides of bowl. Fold in fruit mixture and pecans. (Dough will be sticky.)

5. Place remaining ½ cup (100 grams) granulated sugar on a rimmed plate. Using a 2-tablespoon spring-loaded scoop, scoop dough, and shape into balls (42 grams each). Roll in sugar, and place 1½ to 2 inches apart on prepared pans. Using the palm of your hand, gently flatten balls to 1-inch thickness.

6. Bake until light golden brown and set around the edges, about 12 minutes. Let cool on pans for 3 minutes. Remove from pans and let cool completely on wire racks. Place Rum Drizzle in a piping bag and cut a 1/4-inch opening in tip. Drizzle onto cooled cookies. 

RUM DRIZZLE DIRECTIONS:

Makes about ½ cup

1. In a medium bowl, stir together all ingredients until smooth. Use immediately.

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