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.
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 millie atchison
Categories Sugar Cookies
Time 2h30m
Yield 48
Number Of Ingredients 10
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 in the preheated oven until the edges are golden, 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 72.7 mg, Sugar 4.2 g
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 millie atchison
Categories Sugar Cookies
Time 2h30m
Yield 48
Number Of Ingredients 10
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 in the preheated oven until the edges are golden, 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 72.7 mg, Sugar 4.2 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.
SPICED EGGNOG RUM COOKIES
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow it transforms regular sugar cookies into something special for the holidays. -Mark Banick, Turner, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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
BUTTER-RUM SANDWICH COOKIES
My husband sampled these at a housewarming party last weekend; the hostess promised to share her recipe (seeing as how Chris ate so many!) as soon as she could find her cookbooks! So last night, out of the blue, she called--ready to cast out her secret formula for these cookies! I hope you like them as much as Chris does!
Provided by JamesDeansGirl
Categories Dessert
Time 3h9m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
- Cover and process until the pecans are very finely chopped, 45-60 seconds.
- Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
- Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
- Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
- Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
- Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 375°F.
- Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
- Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
- Transfer cookies to wire racks and cool completely.
- Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
- Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
- For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
- Squeeze together gently; repeat until all cookies have been assembled.
Nutrition Facts : Calories 119.6, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.1, Sodium 77.9, Carbohydrate 12.6, Fiber 0.3, Sugar 7.1, Protein 0.9
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 millie atchison
Categories Sugar Cookies
Time 2h30m
Yield 48
Number Of Ingredients 10
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 in the preheated oven until the edges are golden, 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 72.7 mg, Sugar 4.2 g
RUM FRUITCAKE COOKIES
I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!
Provided by Aunty Pen
Categories Dessert
Time 40m
Yield 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
- Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Nutrition Facts : Calories 840.6, Fat 40.6, SaturatedFat 8.9, Cholesterol 105.8, Sodium 910.4, Carbohydrate 108.2, Fiber 4.7, Sugar 50.5, Protein 14.4
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