Rum Sugar Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• 2. In a small bowl, mix all dry ingredients, except sugar. Set aside.
• 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
• 4. Beat in egg and rum extract.
• 5. Gradually blend in the rest of the dry ingredients. Make sure your mixing thoroughly.
• 6. Roll rounded teaspoonfuls of dough into balls, and roll in colored sugar. Place on lined cookie sheets about 1 1/2 inches apart.
• 7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Steps:

• Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel., Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.

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:

• Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
• On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.