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When these cookies come out of the oven, they’ll make your house smell like you’re inside a glass of Christmas eggnog, and they are scrumptious. Special holiday instructions included.
Difficulty: Easy
Servings: 3-4 dozen
Prep Time: 20 minutes Cook Time: 12-15 minutesIngredients
Directions
Preheat a 350-degree oven then start with some rum. Bacardi Gold or Calico Jack spiced rum is good. You should probably test the rum first. You don’t want any bad rum going into your cookies.
When you’re sure the rum is okay, cream the butter and sugar. You might want to stop now and check the rum again. You can’t trust it. It might go bad.
Add the egg, the 2 teaspoons of vanilla, and either 2 teaspoons of rum flavoring or 1/4 cup rum. Add the heaping teaspoon of nutmeg.
This is when you’re about to get up to the real manual labor, so it might be a good time to take a break and test the rum again.
Dump in 3 cups all-purpose flour. This makes a pretty heavy cookie dough, so use a sturdy spoon.
Divide the dough into four parts and shape each part into a long, log-like roll. Cut into three-inch pieces with a sharp knife. Place the cookie logs on an ungreased baking sheet. Bake at 350-degrees for 12-15 minutes. Cool before frosting.
This is a good time to test the rum again.
Frosting: Cream the 3 tablespoons butter with the 1/2 teaspoon vanilla and either 1 teaspoon of rum flavoring or a big dollop of rum. Add powdered sugar (a couple cups) and a few tablespoons of milk until you have icing at a drizzling consistency. Frost cooled cookies and sprinkle with more nutmeg.
Serve with rum.
Categories: Cookies & Bars, Desserts, Entertaining, Holiday
Tags: Christmas Cookie
Submitted by: suzanne-mcminn on December 9, 2010
Glenn says:
I gave this a try tonight. The smell was incredible. But I don’t cook sweets that often so don’t trust myself in judging the progress. I was looking for the cookies to start turning a light brown on top. They never did. When I saw the bottoms start turning brown I took them out of the oven. That turned out to be about the 17-18 minute mark. The result was a great tasting but way too dry cookie. Next time I will take them out at the 14 minute mark regardless of the color.
One other thing. The recipe doesn’t say how thin to roll out the dough before cutting it to lengths. I didn’t roll the first piece of dough out thin enough so I got more like squares than little logs. I finally rolled it out to about 2″ in diameter then cut at 3″ lengths. This seems to have worked best.
On December 14, 2010 at 11:50 pm
Suzanne McMinn says:
Glenn, yes, these cookies don’t really brown!
On December 15, 2010 at 7:23 am