BUTTER RUM COOKIES
Steps:
- Gather the ingredients.
- In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
- Beat in the egg yolks, extracts and flavorings, and rum.
- Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
- When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
- Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
- Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
- On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
- Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
- Bake for 10 to 12 minutes.
- Let cool for a few minutes, and then remove to a cooling rack to cool completely.
- Enjoy.
Nutrition Facts : Calories 68 kcal, Carbohydrate 8 g, Cholesterol 21 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 4 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 5 dozen (48-60 servings), UnsaturatedFat 0 g
OATMEAL-RUM COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
- Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.
RUM SUGAR COOKIES
Cookies that taste like eggnog! These are a perfect addition to your holiday cookie trays! Try sprinkling a little nutmeg on top of each cookie!
Provided by byZula
Categories Dessert
Time 2h9m
Yield 4 dozen
Number Of Ingredients 15
Steps:
- Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
- Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed.
- Pour the egg mixture into the flour mixture. Stir until well blended.
- Divide the dough into two equal halves. Refrigerate the dough for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please).
- Place the cookies on an ungreased baking sheet.
- Bake 7 to 9 minutes.
- When cookies have cooled frost generously with Rum Flavored Icing if using.
- Rum Flavored Icing:.
- Heat butter and milk over a low heat. When melted remove from heat.
- Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the icing to your desired consistency.
Nutrition Facts : Calories 1365.3, Fat 65.4, SaturatedFat 40.2, Cholesterol 270.5, Sodium 974.4, Carbohydrate 182.7, Fiber 2.5, Sugar 109.5, Protein 14
OLD-FASHION RUM RAISIN COOKIES
Make and share this Old-Fashion Rum Raisin Cookies recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 39m
Yield 30 cookies, 15-30 serving(s)
Number Of Ingredients 10
Steps:
- Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
- Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
RICH CHOCOLATE RUM COOKIES
Categories Cookies Rum Chocolate Dessert Bake Kid-Friendly Chill Hazelnut Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.
- Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
- (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
- Preheat oven to 350° F. and lightly butter 2 baking sheets.
- Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners' sugar. Makes about 36 cookies.
RUM AND COLA CUPCAKES
Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.
Provided by Jessica Walker
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.
Nutrition Facts : ServingSize 1 Serving
COFFEE-RUM COOKIES
A recipe from my husband's grandmother. This was one of my FIL's favorites when he was growing up. We tried them recently and they are very good--light and crisp.
Provided by lucid501
Categories Dessert
Time 1h30m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 11
Steps:
- Sift first 5 ingredients together, set aside.
- Cream shortening and margarine together, adding the sugars while creaming.
- Add egg and rum extract, beating until light and fluffy.
- Blend in dry ingredients.
- Wrap dough in wax paper and chill thoroughly.
- On a lightly floured surface, roll out small amounts of dough at a time to 1/8 inch thickness. Cut with fluted cookie cutter or biscuit cutter.
- Decorate rounds with pecan halves, if desired.
- Place on ungreased cookie sheet and bake at 400 degrees F for 8 to 10 minutes.
- Remove to wire racks to cool.
Nutrition Facts : Calories 157.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 11.8, Sodium 129.6, Carbohydrate 20.6, Fiber 0.4, Sugar 9.7, Protein 1.9
RUM-GLAZED SPICE COCKTAIL COOKIES
Spices add a distinctive flavor to these rum-glazed cookies made using Betty Crocker® sugar cookie mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 66
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
- On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 8 g, TransFat 0 g
RUM AND COLA BIRTHDAY CAKE
For the over-21 birthday party crowd, this Rum and Cola Birthday Cake is made with Betty Crocker™ Super Moist™ devil's food cake mix and cola. The icing on the cake? Rum buttercream frosting!
Provided by Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening; lightly flour.
- Make cake mix as directed on box, using oil and eggs and substituting carbonated beverage for the water. Bake and cool as directed.
- In large bowl, beat butter with electric mixer on low speed 1 to 2 minutes or until creamy. Gradually add powdered sugar, 1 cup at a time, beating after each addition. Add rum and rum extract. Continue beating until frosting is smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread with a layer of frosting. Top with second cake layer, rounded side down. Frost side and top of cake with remaining frosting. Decorate as desired.
Nutrition Facts : ServingSize 1 Serving
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