GLAZED RUM COOKIES RECIPE | ALLRECIPES
This cookie is absolutely delicious! Everyone will ask for the recipe.
Provided by Carole McCully
Categories Desserts Cookies Drop Cookie Recipes
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat the butter or margarine in a large mixing bowl at medium speed until very creamy. Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
- Combine the flour, nuts and salt add to the butter mixture and beat until just blended. Stir in the rum extract. Shape cookies into 1inch balls and place on ungreased cookie sheets. Flatten cookies down.
- Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes. When cool spread with Rum Glaze.
- To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract. Stir until smooth.
Nutrition Facts : Calories 162.5 calories, CarbohydrateContent 14.9 g, CholesterolContent 20.4 mg, FatContent 11 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 5.2 g, SodiumContent 79.3 mg, SugarContent 6.3 g
OLD-FASHION RUM RAISIN COOKIES RECIPE - FOOD.COM
Make and share this Old-Fashion Rum Raisin Cookies recipe from Food.com.
Total Time 39 minutes
Prep Time 30 minutes
Cook Time 9 minutes
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.
Nutrition Facts : Calories 188.5, FatContent 6.6, SaturatedFatContent 4, CholesterolContent 28.7, SodiumContent 153.3, CarbohydrateContent 28.9, FiberContent 0.8, SugarContent 15.8, ProteinContent 2.3
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