These are the best cookies ever. When they come out of the oven, they’ll make your house smell like you’re inside a glass of eggnog, and they are scrumptious. This is actually a recipe I got from Georgia only she makes them with rum flavoring. I brought a batch to my cousin and said, “Look, I made your mother’s cookies. Only I call them Drunken Rum Cookie Logs.” He said, “Why?” I told him, “I don’t use rum flavoring.” He said, “Oh.” And took them. Then I brought some to Georgia and told her the same thing. She said, “Oh my.” (She took them, too.)
How to make Drunken Rum Cookie Logs:
For the cookie–
1 cup butter, softened
3/4 cup sugar
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)
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.
Now here’s where you want to 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.
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Tess Harrison says:
Well, now I’m going to have to try these! :elephant:
Happy New Year, Suzanne!!
On January 1, 2008 at 8:35 am
Oh. My. God. Yum! :friday:
Thanks for that recipe.
On January 1, 2008 at 10:08 am
Larissa Ione says:
OMG, these look SO good! I’m so copying down this recipe for next Christmas.
Happy New Year, Suzanne!!!!
On January 1, 2008 at 10:55 am
Cheryl S. says:
Now that’s my kind of cookie. Happy New Year’s everyone!
On January 1, 2008 at 11:01 am
Melissa McClone says:
Happy New Year, Suzanne!
On January 1, 2008 at 1:39 pm
They sound and look yummy! :hungry:
Happy New Year, Suzanne!
On January 1, 2008 at 3:09 pm
You are SO kindhearted to test the rum so often to make sure it’s still good as you’re making the cookies… :guitar:
(maybe the recipe should come with a note to make sure you walk when you deliver the cookies.. )
On January 1, 2008 at 4:12 pm
Now that’s my kind of recipe! Happy New Year!
On January 1, 2008 at 4:50 pm
Those sound yummy. Do they come with a warning? *G*
Happy New Year!
On January 1, 2008 at 5:15 pm
My kind of cookie, Suzanne!
Happy New Year!
On January 1, 2008 at 6:09 pm
Tori Lennox says:
Why do I have this image in my head of Captain Jack Sparrow and his crew chowing down on these cookies? :hungry:
On January 1, 2008 at 6:41 pm
so……..how was the rum??? LOL
I can’t wait to try these…..
On January 1, 2008 at 8:21 pm
I am new to blogging and found your page. I just wanted to say now I know where all the rum has gone lol! I am into Pirates of the Carribian and rum so I am deffinately going to have to try these cookies. Thank you so much for the wonderful recipe and the advise about the rum! If you don’t mind I am going to add you to my list of favs. It was nice to meet you.
Brandy from mommysquietspot
On January 12, 2008 at 11:54 pm
I’m confused, where is the rum in these??? 😆
Sounds like a recipe I could really really like on a cold snowy winters day. Hey wait. That’s today.
On February 9, 2008 at 10:09 am
the recipe sounds very good, however i just want to point something out about your method of creaming the butter and sugar together using melted butter.
the reason for creaming them together while the butter is soft (but still solid) is that the sugar will incorporate air and give a sort of fluffy texture to the butter. it makes a bit of difference in the final texture of the cookie, but makes a difference more in this type of frosting. i think your frosting would turn out much different if you tried not melting the butter.
On September 23, 2008 at 3:42 pm
Suzanne McMinn says:
Hi! Thanks for the tip. I’ll try it that way next time! 🙂
On September 23, 2008 at 3:48 pm
:purr: :sheepjump: :cattail: :catmeow: :catmeow:
A quick household poll: All in favor!
These are seriously dangerous, gotta cream the butter at room temp for sure. Proved very popular at the testbake.
On October 16, 2008 at 10:05 pm
These are delicious! An extra soft snickerdoodle type treat.
Thanks for the recipe!
On February 8, 2009 at 12:08 pm
Miss Candiquik says:
:woof: yumm. wow!
On June 17, 2010 at 10:31 am
:shimmy: These sound wonderful!
On August 28, 2010 at 10:01 am
I just got done making these. They smell so good and even taste great. I didn’t have spiced rum so I used Captain Morgans Coconut Rum. Very good. Thanks for sharing your passion with everyone. Were practually neighbors I’m just over here in Wirt Co. :sun:
On December 15, 2010 at 11:46 am
I just made these last night. Yummy! Thanks for the recipe.
On December 22, 2010 at 7:05 pm
I just got some rum so I think I may try and make these soon :devil2: (hehehe).
On January 15, 2011 at 10:53 pm