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Rum and Spice Cookies

Source: Cooking at a Glance - Cookies
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Active Time:  15 Minutes
Total Time:  3 Hours 25 Minutes
  Makes about 64 cookies
Try brandy in place of the rum or, for a nonalcoholic version, substitute 3 tablespoons of water and 1/2 teaspoon rum extract for the rum.
3/4  cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1/2 teaspoon ground allspice
1 egg
1/4 cup honey
3 tablespoons rum
2 2/3 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon ground allspice
Rum and Spice Cookies Recipe at
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, baking soda, and 1/2 teaspoon 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 cup sugar and 3/4 teaspoon 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 degrees F oven for 8 to 10 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 64 cookies
Calories: 61
Fat. Total: 2g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 15mg
% Cal. from Fat: 30%
Cholesterol: 9mg
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