Rum Puff Cookies Recipes

RUM SNICKERDOODLES

Steps:

• Place racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until smooth, creamy, and combined, about 1 minute. Add the egg and beat again until it disappears. Beat in the rum extract, vanilla extract, baking powder, nutmeg, and salt.
• Sprinkle the whole wheat flour and all-purpose flour over the top. Beat on low speed, mixing just until the flour completely disappears.
• Make the coating: In a large ziptop bag, place the sugar and cinnamon. Seal and shake to combine.
• Scoop the dough into 1-inch-diameter balls and drop them into the bag about 6 at a time. Gently roll/toss the balls in the cinnamon sugar until each is completely coated. Transfer to the prepared baking sheets, spacing at least 1 1/2 inches apart. With the flat bottom of a drinking glass, gently flatten the cookies until they are 1/2 inch thick and 1 1/2 inches wide.
• Bake the cookies on the upper and lower racks of the oven for 8 to 9 minutes, switching the pans' position once halfway through if your oven has hot spots. Remove the pans from the oven and place them on a wire rack. Let cool on the pan for 3 minutes, then gently transfer them to the wire rack to finish cooling completely.
• For the chocolate dip: Line a fresh baking sheet with clean parchment or wax paper. Place the white and semisweet chocolate in separate microwave-safe bowls. Add 1 1/2 teaspoons coconut oil to each. Microwave for 30 seconds, stir, then return to the microwave and continue heating in 10- to 15-second bursts, until the chocolate is almost fully melted. Remove from the microwave and stir, allowing the residual heat to melt the chocolate completely, stirring until it is shiny and smooth.
• Dip each cookie halfway into the chocolate, then transfer it to the prepared baking sheet. While the chocolate is still wet, add any desired sprinkles. Repeat with the remaining cookies, alternating between white and semisweet chocolate. Let rest until the chocolate sets. Enjoy!

CHRISTMAS RUM COOKIES

Steps:

• Whisk together the flour, salt, ginger and baking powder. Set aside.
• In a large mixing bowl beat the butter until creamy, approximately 1-2 minutes, add the sugar and beat, beat in the egg, add the vanilla, rum and milk and combine. Then add the whisked flour mixture and combine, wrap the dough in plastic and chill until firm, approximately 1 hour.
• Roll the dough (half at a time if you prefer) out to ¼ inch thick, cut out with your favourite cookie cutters (I used 2-2½ inch / 5-6 cm size cutters) and place on parchment paper lined cookie sheets, sprinkle with granulated or cane sugar and refrigerate while the oven is pre-heating, 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Bake approximately 8-10 minutes or until lightly browned around the edges. Cool 5 minutes on the sheets then move to a wire rack to cool completely. Enjoy!

BUTTER RUM COOKIES

Steps:

• Gather the ingredients.
• In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
• Beat in the egg yolks, extracts and flavorings, and rum.
• Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
• When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
• Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
• Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
• On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
• Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
• Bake for 10 to 12 minutes.
• Let cool for a few minutes, and then remove to a cooling rack to cool completely.
• Enjoy.

RUM PUFF COOKIES

Steps:

• 1. Put cold water, salt, and butter in a small pot and bring to a boil.
• 2. Remove from stove and with a wooden spoon, slowly stir in sifted flour. Continue stirring until mixture is perfectly smooth and lump free.
• 3. Then, break eggs, one at a time, beating them thoroughly into the batter in the pot.
• 4. Lastly, add raisins, minced cherries, and rum. Blend everything well.
• 5. Set mixture aside while heating cooking oil in a pot to about 360 degrees. When ready, carefully drop batter by teaspoons full into the hot oil. Fry until golden brown on all sides. These cookies will puff up and become extremely light.
• 6. When done, drain on brown paper. Sprinkle with powdered sugar and serve.

GINETTI (ITALIAN PUFF COOKIES)

Steps:

• Melt butter in a saucepan; set aside to cool to room temperature.
• Beat the sugar and eggs together until they are very thick.
• Stir in the lemon zest and melted butter.
• Sift the flour and baking powder; add to the egg mixture.
• Mix thoroughly.
• Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
• Bake in a 400 degree oven for 10 minutes.
• Meanwhile prepare glaze.
• Glaze while cookies are warm.
• Store in airtight container!

OLD-FASHION RUM RAISIN COOKIES

Steps:

• Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
• Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.