Rum Glazed Spice Cocktail Cookies Recipes

RUM-GLAZED SPICE COCKTAIL COOKIES

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.

15 DELICIOUS SPICED RUM COOKIE RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

GLAZED ORANGE SPICE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
• Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
• Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
• Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.

MOLASSES SPICE COOKIES WITH DARK RUM GLAZE

Steps:

• Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
• Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
• Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
• Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
• Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
• To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
• NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.

RUM RAISIN SPICE COOKIES

Steps:

• Heat oven to 350°. Place raisins and ¼ tsp extract in a small bowl with hot water to cover for 15 minutes; then drain well. Mix sugar and allspice in a small bowl; set aside.
• In large bowl, add cake mix, oil, rum extract, eggs and raisins. Mix until dough forms.
• Shape ¾ tablespoonfuls of dough into balls; roll in sugar allspice mixture. On ungreased (or parchment covered) cookie sheets, place balls about 1½" apart. Flatten slightly.
• Bake 10 - 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Makes 4 dozen.
• Glaze: Mix powdered sugar, milk and vanilla. Drizzle over cookies with tines of a fork. Set aside until glaze is set.

FRUITCAKE COOKIES WITH RUM GLAZE

Steps:

• Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel., Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.

SPICED EGGNOG RUM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture., Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets., Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.