Rum Glazed Spice Cocktail Cookies Recipes

Steps:

• 1. Heat oven to 375F. Then in a medium bowl stir cookie ingredients until soft dough forms. Then on a floured surface roll dough 1/8 inch thick. Cut with 2 to 2 1/2 inch round cookie cutter. Reroll & cut remaining dough. On ungreased cookie sheets place cutouts 1 inch apart.
• 2. Then bake for about 7 to 9 mins or until edges are set. Cool 1 min & remove from cookie sheets. Cool completely about 15 mins.
• 3. Then an a small bowl stir 2 tablespoons of the milk the rum & powdered sugar until smooth. Then add the additional milk 1 teaspoon at a time to desired consistency. Then drizzle over cookies & let stand until glaze is almost se. Then sprinkle with coarse sugar.

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:

• Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
• Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
• Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
• Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
• Bake for 9-10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don't be tempted to bake them for any longer.
• To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners' sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to-it should be the consistency of runny honey.
• Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
• Make-Ahead
• Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
• Storage
• These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.

Steps:

• Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
• Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
• Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
• Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
• Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
• To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
• NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.