Hot Buttered Rum Roll and Cut Cookies

December 23, 2012

That right there is a tower of holiday cookie deeeeeliciousness!
Along with a lightly spicy rum flavor the baked cookie ends up with a wonderful freckled coloring and a slightly crunchy texture since the powdered mix doesn’t fully dissolve into the dough.
This is serious goodness!

All it takes is a powdered Hot Buttered Rum mix, and a little rum and butter flavoring. I stumbled across the Hot Buttered Rum mix at Safeway but if you’re not able to find any nearby, make your own by adding in 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 2 pinches ground cloves, and 1 teaspoon fresh lemon zest.

And remember, don’t drink and drive this holiday season!
And if you must drive, eat Hot Buttered Rum cookies instead.

Hot Buttered Rum Cookies

Ingredients:
1 cup softened butter
3/4 cup white sugar
3/4 cup light brown sugar
1 packet (or 2 ounces) of powdered Hot Buttered Rum Mix
2 eggs
1 1/2 teaspoons rum flavoring
1 teaspoon butter flavoring
4 – 4 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder

Directions:
…..Preheat oven to 375 degrees.
1. Combine flour, baking powder, salt, and hot buttered rum mix in a large bowl. Set aside.
2. Cream the butter and sugars together.
3. Add in the eggs and extracts, beating until well-blended.
4. Add in the dry ingredients one cup at a time until the dough is fully incorporated.
5. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment or silpat lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by the thickness and overall dimension of cookies.
6. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.

Posted in Cookies, Recipes