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 1/3 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground allspice, divided
- 1 egg
- 1/4 cup honey
- 3 tablespoons rum
- 2 2/3 cups all-purpose flour
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 the dough in half. If necessary, cover and chill for 1 hour, or till the 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 piece 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 the remaining sugar and spice mixture.
Cut the chilled dough into 1/4-inch-thick slices. Place the slices about 2 inches apart on lightly greased cookie sheets. Sprinkle with the reserved sugar-allspice mixture. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the edges are firm and the bottoms are lightly browned. Remove the cookies from the pans and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
122 calories; 4g total fat; 18mg cholesterol; 30mg sodium; 18g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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