Rum Cookies Recipes

Steps:

• Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
• Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed.
• Pour the egg mixture into the flour mixture. Stir until well blended.
• Divide the dough into two equal halves. Refrigerate the dough for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please).
• Place the cookies on an ungreased baking sheet.
• Bake 7 to 9 minutes.
• When cookies have cooled frost generously with Rum Flavored Icing if using.
• Rum Flavored Icing:.
• Heat butter and milk over a low heat. When melted remove from heat.
• Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the icing to your desired consistency.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture., Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets., Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.

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.