Rum and Spice Cookies Recipe
Razzle Dazzle Recipes
Rum and Spice Cookies
3/4 C. butter or margarine, softened
1 C. granulated sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. ground allspice
1/4 C. honey
3 T. rum
2 2/3 C. all-purpose flour
1/3 C. granulated sugar
3/4 t. ground allspice
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 C. sugar, baking powder, baking soda, and 1/2 t. allspice; beat till combined. Beat in the egg, honey, and rum. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill for 1 hour, or till dough can be shaped into rolls.
In a 9-inch pie plate, stir together 1/3 C. sugar and 3/4 t. allspice. Shape each half of dough into an 8-inch roll; roll each in the sugar-allspice mixture to coat. Wrap in waxed paper or plastic wrap. Chill for 2 hours, or till firm. Cover and reserve remaining sugar and spice mixture.
Cut the chilled dough into 1/4-inch-thick slices. Place slices about 2 inches apart on lightly greased cookie sheets. Sprinkle with reserved sugar-allspice mixture. Bake in a preheated 375° F. oven for 8 to 10 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.
Note: Try brandy in place of the rum or, for a nonalcoholic version, substitute 3 tablespoons of water and 1/2 t. rum extract for the rum.
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