Go Back
Print

Jamaican Rum Cookies

Cookies created for the LiveWell television show Food Rush: Cookie Competition. Inspired by Jamaican Christmas Cake and the American tradition of a Christmas Cookie.

Course Dessert
Cuisine American
Keyword Christmas, cookies
Servings 3 dozen
Author The Pastry Prophet

Ingredients

Prepare 1 cup macerated mixed fruit. See below.

Preheat the oven for 350° F.

  • 3 c. all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ cup softened butter 2 sticks
  • ½ cup white sugar
  • ½ cup tightly packed brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 Tablespoons molasses
  • 1 cup macerated mixed fruit black raisins, golden raisins, dried cranberries, and dried cherries
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts

Instructions

  1. Mix the dry ingredients (all purpose flour, salt, baking soda, nutmeg, ground ginger, and cinnamon) in a small bowl.
  2. In an electric mix or a large bowl mix butter, white sugar, and brown sugar.
  3. Add eggs one at a time until fully mixed
  4. Add vanilla and molasses
  5. Add dry ingredients until thoroughly mixed. Don't overmix.
  6. Fold in fruits and chopped walnuts

  7. Scoop the cookies onto a baking sheet. The cookies won't spread. Bake for 13 minutes.

Recipe Notes

How to prepare 1 cup macerated mixed fruit.

I used black raisins, golden raisins, and cranberries, but you can use whatever you like.

Prepare the fruit.

Slow method: mix dried fruit in a cup of rum in a jar or bowl and tightly cover. Let sit for a week. Drain liquid and reserve the fruits.

Faster method: mix the dried fruit in a cup of rum in a saucepan. Cook on a low heat for 30 minutes. Drain liquid and reserve the fruits.