Rum Puff Cookies Recipes

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

CHRISTMAS RUM COOKIES

Steps:

• Whisk together the flour, salt, ginger and baking powder. Set aside.
• In a large mixing bowl beat the butter until creamy, approximately 1-2 minutes, add the sugar and beat, beat in the egg, add the vanilla, rum and milk and combine. Then add the whisked flour mixture and combine, wrap the dough in plastic and chill until firm, approximately 1 hour.
• Roll the dough (half at a time if you prefer) out to ¼ inch thick, cut out with your favourite cookie cutters (I used 2-2½ inch / 5-6 cm size cutters) and place on parchment paper lined cookie sheets, sprinkle with granulated or cane sugar and refrigerate while the oven is pre-heating, 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Bake approximately 8-10 minutes or until lightly browned around the edges. Cool 5 minutes on the sheets then move to a wire rack to cool completely. Enjoy!

RUM PUFF COOKIES

Steps:

• 1. Put cold water, salt, and butter in a small pot and bring to a boil.
• 2. Remove from stove and with a wooden spoon, slowly stir in sifted flour. Continue stirring until mixture is perfectly smooth and lump free.
• 3. Then, break eggs, one at a time, beating them thoroughly into the batter in the pot.
• 4. Lastly, add raisins, minced cherries, and rum. Blend everything well.
• 5. Set mixture aside while heating cooking oil in a pot to about 360 degrees. When ready, carefully drop batter by teaspoons full into the hot oil. Fry until golden brown on all sides. These cookies will puff up and become extremely light.
• 6. When done, drain on brown paper. Sprinkle with powdered sugar and serve.

OLD-FASHION RUM RAISIN COOKIES

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.

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.

RUM SUGAR COOKIES

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.

RUM COOKIES

Steps:

• Combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. Beat in the eggs. Beat in the rum and almond extract. Gradually blend in the dry ingredients. Cover and chile for 4 hours.
• Preheat oven to 400 degrees.
• Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
• Bake for 6 to 8 minutes, until lightly colored. Transfer to wire racks to cool.