Coffee Rum Cookies Recipes

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.

Steps:

• Pour crème de cacao, coffee mixture and rum into a cocktail glass and stir to mix.
• Slowly pour whipping cream over back of a teaspoon into glass so it floats on top.
• Sprinkle with grated chocolate to serve.

Steps:

• Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
• Next, add the oil and orange zest and mix thoroughly.
• In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
• Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
• Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
• In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
• After the cake is done, take it out and let cool before inverting.
• After it cools, slice horizontally and remove the top half.
• Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
• Press together gently, let cool, and cut into pieces. Serve.
• Enjoy!

Steps:

• Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.

Steps:

• In a Dutch oven, combine evaporated milk and honey.
• Stirring occasionally, cook over med-high heat until milk is warm but not boiling.
• Add coffee; stir until well blended.
• Remove from heat.
• Stir in rum.
• Serve hot.