Fruitcake Cookies

Love it or loath it, these are the traditional
​Christmas fruitcake flavours in an easy to make cookie

​Prep & Cooking: 20 minutes
Makes: 24 medium sized cookies

Main Ingredients:
1 box of golden or vanilla cake mix - substitute a gluten-free mix if needed
¼ cup chopped green and/or red glacé cherries (plus additional pieced for topping if desired)
¼ cup golden raisins (optional)
¼ cup chopped pecans
¼ cup chopped almonds
¼ cup mixed peel (if you cannot find mixed peel use the zest of ½  a lemon and ½ an orange)
1 tsp rum flavouring
1/3 cup vegetable oil
¼ cup water

Method:
Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large mixing bowl, combine dry cake mix with oil, rum flavouring, and water. Stir together until all ingredients are incorporated and there are no lumps.

Add in cherries, raisins, nuts, and peel. Stir to combine.

The dough should be firm and easy to roll into balls. If you find the dough sticky, refrigerate for 20-30 minutes. You may have some stray nuts and fruit at bottom of your bowl that didn’t quite mix into the batter, just push the extra pieces into the top of the cookie balls before baking.

Roll dough into 1-1.5 inch balls and place on prepared cookie sheet. These cookies will spread and I recommend putting no more than 8 cookie balls on each sheet. Top with additional pieces of glacé if desired.

Bake the cookies for 10-12 minutes. Transfer to a rack or plate to cool for around 10 minutes. ENJOY!