Drunken Rum Cookie Logs

Dec
9
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Drunken Rum Cookie Logs
When these cookies come out of the oven, they’ll make your house smell like you’re inside a glass of Christmas eggnog, and they are scrumptious. Special holiday instructions included.

Attribution Link

Difficulty: Easy

Servings: 3-4 dozen

Prep Time: 20 minutes   Cook Time: 12-15 minutes  

Ingredients

FOR THE COOKIE:
1 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 teaspoons rum flavoring or 1/4 cup rum
1 heaping teaspoon nutmeg
3 cups all-purpose flour
FOR THE FROSTING:
3 tablespoons butter, melted
1/2 teaspoon vanilla
1 teaspoon rum flavoring (or a big dollop of rum)
2 cups sifted powdered sugar
a couple tablespoons milk (as much as needed for drizzling consistency)

Directions

Preheat a 350-degree oven then start with some rum. Bacardi Gold or Calico Jack spiced rum is good. You should probably test the rum first. You don’t want any bad rum going into your cookies.

When you’re sure the rum is okay, cream the butter and sugar. You might want to stop now and check the rum again. You can’t trust it. It might go bad.

Add the egg, the 2 teaspoons of vanilla, and either 2 teaspoons of rum flavoring or 1/4 cup rum. Add the heaping teaspoon of nutmeg.

This is when you’re about to get up to the real manual labor, so it might be a good time to take a break and test the rum again.

Dump in 3 cups all-purpose flour. This makes a pretty heavy cookie dough, so use a sturdy spoon.

Divide the dough into four parts and shape each part into a long, log-like roll. Cut into three-inch pieces with a sharp knife. Place the cookie logs on an ungreased baking sheet. Bake at 350-degrees for 12-15 minutes. Cool before frosting.

This is a good time to test the rum again.

Frosting: Cream the 3 tablespoons butter with the 1/2 teaspoon vanilla and either 1 teaspoon of rum flavoring or a big dollop of rum. Add powdered sugar (a couple cups) and a few tablespoons of milk until you have icing at a drizzling consistency. Frost cooled cookies and sprinkle with more nutmeg.

Serve with rum.

Categories: Cookies & Bars, Desserts, Entertaining, Holiday

Tags:

Submitted by: suzanne-mcminn on December 9, 2010




Comments

  1. Glenn says:

    I gave this a try tonight. The smell was incredible. But I don’t cook sweets that often so don’t trust myself in judging the progress. I was looking for the cookies to start turning a light brown on top. They never did. When I saw the bottoms start turning brown I took them out of the oven. That turned out to be about the 17-18 minute mark. The result was a great tasting but way too dry cookie. Next time I will take them out at the 14 minute mark regardless of the color.

    One other thing. The recipe doesn’t say how thin to roll out the dough before cutting it to lengths. I didn’t roll the first piece of dough out thin enough so I got more like squares than little logs. I finally rolled it out to about 2″ in diameter then cut at 3″ lengths. This seems to have worked best.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!