RUMPLEDOODLES AKA HEFFALUMP COOKIES
After watching The Heffalump movie a gazillion times with my daughter she insisted that we make the recipe that Disney provides at the end of the bonus section - I haven't tried them yet - but they sound really super yummy! I guessed on the prep/cook and servings - please let me know if I'm way off and I'll be sure to fix it! WARNING! I JUST MADE THIS RECIPE AND THERE IS SOMETHING SERIOUSLY WRONG WITH IT! I AM LEAVING IT HERE WITH THE HOPE THAT SOMEONE WILL FIND THE PROBLEM - PERHAPS I COPIED IT DOWN WRONG??? THANKS!!
Provided by dukeswalker
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease 2-3 cookie sheets.
- Mix oats, sugar, flour, coconut, raisins, cinnamon, baking soda and salt in large bowl.
- Melt butter in microwave in a small bowl.
- Add molasses and boiling water to the butter.
- Pour butter mixture into the flour mixture, stir well.
- Drop by teaspoons onto cookie sheets.
- Bake 12-15 minutes.
- Allow to cool or eat warm with your favorite Heffalump!
Nutrition Facts : Calories 135.6, Fat 6.4, SaturatedFat 4.5, Cholesterol 10.2, Sodium 256.5, Carbohydrate 19.1, Fiber 1.2, Sugar 11.4, Protein 1.5
OATMEAL-RUM COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
- Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.
ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
RUM FRUITCAKE COOKIES RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract; beat 2 minutes longer Combine flour, baking powder, baking soda and salt in small bowl. Add fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until golden. Let cookies stand on cookie sheets 2 minutes. Remove to wire rack; cool completely.
RUMFORD SUGAR COOKIES
A nice sugar cookie from the 1940s. It's fine to use milk instead of the water.
Provided by Martha
Categories Sugar Cookies
Yield 24
Number Of Ingredients 8
Steps:
- (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
- Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).
Nutrition Facts : Calories 206.9 calories, Carbohydrate 28.9 g, Cholesterol 23.3 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 70.2 mg, Sugar 16.8 g
HOLIDAY RUM COOKIE BALLS
Make and share this Holiday Rum Cookie Balls recipe from Food.com.
Provided by Bahama-Mama
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' (ferment) for several days.
- Serve during holiday season!
Nutrition Facts : Calories 411.2, Fat 19.9, SaturatedFat 1.7, Sodium 7.7, Carbohydrate 43.6, Fiber 3.1, Sugar 33.4, Protein 3
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.
RUM-GLAZED SPICE COCKTAIL COOKIES
Spices add a distinctive flavor to these rum-glazed cookies made using Betty Crocker® sugar cookie mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 66
Number Of Ingredients 13
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.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 8 g, TransFat 0 g
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