Fruitcake cookies celebrate the taste of the classic holiday dessert in a bite-sized dessert.
Colorful and festive, fruitcake cookies are sure to disappear quickly at anyholiday potluckorChristmas feast.
Theyre also brilliant to wrap and give as gifts.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
But you could dress them up further by topping them with a glaze of powdered sugar and Grand Marnier.
Or, use them to build ice cream sandwichesespecially flavorful with coconut rum ice cream.
Can You Make Fruitcake Cookies Ahead?

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
That makes them ideal to make a dayor even several daysahead of thatholiday partyorcookie exchange.
)unsalted butter
2 1/4cups(about 9 5/8 oz.
Chill, uncovered, stirring occasionally, until browned butter is solid but still soft, about 30 minutes.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
Combine dry ingredients:
Preheat oven to 350F.
Line a large, rimmed baking sheet with parchment paper, and set aside.
Add rum extract, and beat on low speed until just combined, about 15 seconds.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
(Set remaining cookie dough balls aside at room temperature until ready to use.)
Remove from oven, and transfer cookies to a wire rack to cool completely, about 30 minutes.
Repeat process twice with remaining cookie dough balls.

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless

Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless