What happens when you have leftover Hot Buttered Rum mix in the refrigerator and you combine that with a craving for cookies? You wind up with rich toffee and spice flavors in a crisp and chewy cookie. This is an incredibly spiced holiday cookie that is very reminiscent of a gingersnap in flavor.
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Hot Buttered Rum Cookies
Servings: 2 dozen
Ingredients
- 3/4 cup hot buttered rum mix softened
- 1 egg yolk
- 1/2 teaspoon vanilla or rum extract, if you have it
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- Cream together the rum mix, egg and vanilla. Add the dry ingredients and mix to thoroughly combine. Chill the mixture in the refrigerator for at least 1 hour.
- Preheat oven to 325 degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top. They should still be soft when they are removed from the oven. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!
Lisa says
November 10, 2012 at 11:36 amMaybe tomorrow's breakfast will be the day.
Thanks for sharing!!
Sue/the view from great island says
November 10, 2012 at 6:21 pmPam says
November 10, 2012 at 7:23 pmAverie @ Averie Cooks says
November 11, 2012 at 9:41 amGeni says
November 11, 2012 at 5:50 pmkrista storoy says
October 7, 2013 at 2:27 amJessie Moore says
January 17, 2016 at 12:54 pmTeri says
December 1, 2016 at 10:54 amMary says
December 1, 2016 at 11:31 amMarla says
January 16, 2018 at 6:17 pm