Tropical Fruit Rum Cookies Recipe
(Makes 20-24 LARGE cookies)
3 cups mixed dried fruit*
1 cup shredded coconut
1 cup amber rum **
1/4 cup butter
1/4 cup dark brown sugar
Finely grated zest of 1 lemon
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 lb. cashews, chopped
A day or two before baking the cookies, chop dried fruits into pieces, mix in rum, and cover.
Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray. Strain dried fruit mixture, leaving it in your sieve to drain while you prepare the rest of the cookie batter.
Cream butter and sugar until light and fluffy. Add eggs and zest, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
In a separate bowl, combine flour and baking soda. Add to the butter & sugar mixture, beat gently until well combined. Add strained fruit and cashews to the cookie batter, mix well.
Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets. Bake for 15-20 minutes, until golden brown. Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
Once cookies are cool, keep them stored in airtight containers.
* I used a combination of dried papaya, dried pineapple, some banana chips (I’d smashed them up a bit), and golden raisins.
** I prefer amber rum for this, but it would also work really well with spiced rum or dark rum!
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