WALNUT COOKIES II
I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.
Provided by Kate
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g
NO BAKE RUM BALLS
A holiday favorite! Try using brandy in place of the rum.
Provided by Refugio L.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
- Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
BANANA RUM PUFFS
Categories Cookies Rum Cheese Dairy Fruit Dessert Bake Banana Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 puffs
Number Of Ingredients 13
Steps:
- Make dough:
- Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.
- Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.
- Make filling:
- Mash enough of bananas to measure 1 cup and in a bowl stir together with remaining filling ingredients until smooth.
- On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.
- Preheat oven to 375°F.
- Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack.
- Dust puffs with confectioners' sugar before serving.
CELEBRITY FOOD STYLIST JESSE SZEWCZYK GIVES THESE HOT BUTTERED RUM SUGAR COOKIES A BOOZY SPIN
Inspired by the classic winter sipper-hot buttered rum-these deep-flavored Buttered Rum Sugar Cookies from Jesse Szewczyk's new cookbook will be your go-to nibble while wrapping presents by the fire.
Provided by Alison Ashton
Categories Dessert, Cookie
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a small saucepan over medium, melt butter. Cooking, stirring often to prevent milk solids from burning, 3-4 minutes or until butter foams, darkens in color slightly and is very fragrant. Immediately pour butter into a medium, heatproof bowl; chill 1½ hours or until mostly resolidified. (It's OK if butter is still slightly soft.) Meanwhile, in a medium bowl, combine flour, salt and baking soda. Set aside. Arrange racks in upper-middle and lower middle positions in oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick baking mats. In a large bowl, combine cooled butter and brown sugar. Beat on medium speed, 2-3 minutes, scraping down sides and bottom of bowl halfway through, until smooth and fully combined. Turn mixer off; add egg, molasses, rum and vanilla. Mix on medium speed 2-3 minutes or until very fluffy and lightened in color. With mixer running on low speed, gradually add flour mixture, beating until just combined. Place granulated sugar in a shallow, wide bowl. Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out dough and roll into balls. Roll balls in granulated sugar; place at least 3 inches apart on prepared baking sheets (12 per pan). Bake both sheets 10-13 minutes, swapping positions midway through baking, until cookies are lightly browned. Cool slightly on baking sheets, then transfer to a wire rack and let cool completely. Store cookies in an airtight container up to 1 week.
Nutrition Facts :
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!
Nutrition Facts : Calories 67 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 11 mg, Sodium 23 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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.
More about "rum puff cookies recipes"
RAISIN PUFFS SUGAR COOKIES - THE GOLD LINING GIRL
From thegoldlininggirl.com
MINI RUM BABAS | RICARDO
From ricardocuisine.com
WALNUT SHAPED COOKIES FILLED WITH WALNUT CREAM - EASY …
From theseamanmom.com
LIME, MINT & RUM COOKIES (AKA MOJITO COOKIES!) - AVERIE …
From averiecooks.com
CREAM CHEESE COOKIES WITH JAM FILLING RECIPE - THE …
From thespruceeats.com
CHOCOLATE RUM CRINKLE COOKIES RECIPE BY THE DAILY …
From thedailymeal.com
RUMCHATA™ COOKIE BARS RECIPE - TABLESPOON.COM
From tablespoon.com
80 VINTAGE COOKIE RECIPES WORTH TRYING TODAY - TASTE …
From tasteofhome.com
MALIBU RUM FRUIT LOOPS TREATS - AVERIE COOKS
From averiecooks.com
12 RUM GLAZE RECIPE IDEAS IN 2022 - PINTEREST
From pinterest.ca
CREAM PUFFS WITH RUM CREAM - THESMARTCOOKIECOOK
From thesmartcookiecook.com
CREAM PUFFS WITH RUM CREAM RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
BABAJITOS! MOJITO RUM BABAS RECIPE | LILI'S CAKES
From liliscakes.com
BANANA RUM PUFFS | RECIPELION.COM
From recipelion.com
CARROT PUFF - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE CREAM PUFFS WITH HONEY RUM WHIPPED CREAM
From melaniemakes.com
PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE RECIPE
From bakerrecipes.com
RUMCHATA™ COOKIE BARS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
10 BEST PUFF PASTRY COOKIES RECIPES | YUMMLY
From yummly.com
RUM GLAZED PRETZEL SHAPED COOKIES – DIARY OF A MAD HAUSFRAU
From diaryofamadhausfrau.com
RUM - MINT SURPRISE COOKIES - RECIPE - COOKS.COM
From cooks.com
PUFF COOKIES RECIPES | NAFLAG.COM
From naflag.com
BANANA, CHOCOLATE, AND RUM PASTRY PUFFS - WOMAN'S DAY
From womansday.com
RUM PUFF COOKIES | RECIPE | FAIR FOOD RECIPES, FOOD, DEEP …
From pinterest.com
EASY HOLIDAY RUM PUFFS AND SPICED APPLE BREAD RECIPES
From bogbit.com
SPECULAAS GINGERBREAD COOKIES WITH A RUM BUTTER GLAZE
From thelemonapron.com
BANANA CREAM PUFFS AND BANANA RUM COCKTAIL - TWO CUPS FLOUR
From twocupsflour.com
BUTTER RUM SANDWICH TRIANGLES RECIPE | LAND O’LAKES
From landolakes.com
WALNUT SANDWICH COOKIES RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE RUM BALLS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PUMPKIN FILLED CREAM PUFFS WITH RUM GLAZE RECIPE
From chickadvisor.com
CHOCOLATE PUFF COOKIES | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
900+ BUNS PUFFS PRETZELL STUFF IDEAS IN 2022 | RECIPES, …
From pinterest.ca
HOT BUTTERED RUM COOKIES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CATHYS RUM CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
RUM GLAZED SHORTBREAD COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love