Candied Fruit (must be prepared ahead of time and allowed to cool)
2cupsdried fruits(e.g., any blend of dried fruits, such as cranberries, cherries, blueberries, or strawberries)
½cuprum(e.g., Captain Morgan's Parrot Bay coconut rum)
½cupwhite granulated sugar
Dough
¼cupunsalted butter(room temperature, ½ stick)
½cupwhite granulated sugar
1egg(large)
2teaspoonsrum extract
½teaspoonvanilla extract
¼teaspoonbanana extract
¼teaspoonbaking soda
¼teaspoonsalt
¼teaspoonground ginger
⅛teaspoonground cloves
2cupscandied fruit(see below)
1cuppecans(chopped)
½cupcoconut flakes
Instructions
Candied Fruit
Add the rum and sugar to a two quart sauce pan and cook on low until sugar dissolves, stirring frequently.
Add the fruit and turn up heat to medium. Stir occasionally till the liquid starts to simmer, then turn heat down to low.
Continue to stir occasionally. The fruit will absorb the liquid and plump. When fully plumped or all the liquid is gone (after about 10-20 minutes), remove the pan from heat and drain any excess liquid.
Allow the fruit to cool completely (important).
Dough
Preheat the oven to 350°F.
In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the white sugar and beat 1-2 minutes until smooth.
Add the egg and all the extracts and beat another 1-2 minutes.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, and cloves.
(If using an electric stand mixer, switch to paddle attachment). Gradually add the dry ingredients to the large mixing bowl and mix thoroughly.
Add the fruit, pecans, and coconut flakes and stir till well combined.
Cover and refrigerate the dough for 20 minutes. It will still be sticky.
Using a 1 Tablespoon cookie scoop, ball and drop dough 2 inches apart onto a cookie tray lined with a silicone baking mat or parchment paper. Flatten the balls slightly.
Bake 16-20 for until the edges begin to turn golden brown. Transfer the cookies to a wire baking rack and allow them to cool completely.