Recipe by Carole McCully
"This cookie is absolutely delicious! Everyone will ask for the recipe."
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finely chopped walnuts
rum flavored extract
rum flavored extract
I've been making this recipe for about 3 or 4 years now with one exception. Instead of making a glaze, I allow the cookies to cool then roll them in powdered sugar, only because the glaze is messy and takes too much time to apply and let cool. I can never make enough to keep on the plate!!
The were raw after we baked them. so we up'ed the oven to 350 and cooked for more. Bland. Followed recipe to the letter. Dont know what went wrong.
The bomb.. awesome cookie. Texture wise and taste wise. I used real rum instead of extract and topped with some walnuts
Such delicious, light, airy cookies! Next time I'll roll the cookie dough in powdered sugar before I bake...I love sweet cookies! Everyone who tried these loved them. So easy to make-- not many ingredients.
I made these cookies for a holiday cookie exchange, & they were a big hit. They are a shortbread type cookie with the rum glaze. Very good & fairly easy. I used real rum instead of extract & I only had half the amount of butter so I did half butter & half coconut oil. It worked great. It may have changed the consistency a bit, because I didn't need to roll into a ball, I just made "patties" with my hands & placed them on an un greased cookie sheet, which made wonderful cookies.
Amazing! I'm shocked that more people haven't given this recipe a try. It is simple, but so impressive in taste and texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Rum Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
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