Butter rum cookies
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Butter rum cookies
  Butter    Rum    Cookies  
Last updated 6/12/2012 1:11:31 AM. Recipe ID 39038. Report a problem with this recipe.
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      Title: Butter rum cookies
 Categories: Cookies
      Yield: 1 Servings
 
  2 2/3 c  All-purpose flour
      1 ts Baking powder
      1 ts Ground nutmeg
    1/4 ts Salt
      1 c  Butter
    2/3 c  Packed brown sugar
      1    Egg
      1 ts Rum extract or vanilla
      1    Recipe vanilla icing
      1    Recipe decorator frosting
 
  In a medium mixing bowl stir together flour, baking powder, nutmeg and
  salt; set aside.
  
  In a large mixer bowl beat butter with an electric mixer on medium
  speed for 30 seconds to soften. Add brown sugar and beat till fluffy.
  Add egg and rum extract or vanilla and beat well. Gradually add flour
  mixture, beating till combined. If necessary, cover and chill about 1
  hour or till easy to handle. Shape cookies as desired.
  
  To bake, transfer dough shapes to an ungreased cookie sheet, placing
  about 1 inch apart. Bake in a 350 degree F. oven for 8 to 10 minutes
  or till slightly brown around the edges. Transfer cookies to a wire
  rack to cool. Makes about 50 to 60 cookies.
  
  Shaping Directions:
  
  PISTACHIO BALLS: Roll dough into 1-inch balls. In a shallow bowl place
  about 1 cup finely chopped pistachio nuts. Roll dough balls in chopped
  nuts, coating thoroughly. Bake as directed.
  
  BITE-SIZE TARTS: Roll dough into 1-inch balls. Place balls in 1
  3/4-inch muffin pans. With fingers, press dough to cover bottom and
  sides of cups. Fill each muffin cup with about 1 teaspoon cherry or
  apricot preserves. Bake as directed; cool. Drizzle tarts with Vanilla
  Icing.
  
  PINWHEELS: On a lightly floured surface, roll half of the chilled
  dough to a 15 x 12 1/2-inch rectangle. Cover and chill remaining
  dough till needed. With a sharp knife, cut into thirty 2 1/2-inch
  squares. Arrange 1/2 inch apart on an ungreased cookie sheet. Place a
  scant teaspoon cherry or seedless raspberry preserves in the center
  of each square. Cut 1-inch slits diagonally from each corner toward
  filling. Fold every other tip over to cover filling, forming a
  pinwheel. Press the center lightly to seal. If desired, repeat with
  remaining half of dough or use remaining dough to make another cookie
  shape. Bake as directed and cool. Before serving, dust with powdered
  sugar.
  
  CHRISTMAS CUTOUTS: On a lightly floured surface, roll half of the
  dough at a time to 1/8-inch thickness (cover and chill remaining
  dough till needed). With cookie cutters or a small sharp knife, cut
  dough into desired shapes. Reroll dough scraps to make more cookies.
  Use a thin spatula to transfer cutouts to baking sheet. If desired
  repeat with remaining dough or use remaining dough to make another
  cookie shape. Bake as directed and cool. With a small clean
  paintbrush (used only with food) or knife, paint or spread cooled
  cookies with tinted Vanilla Icing. Decorate cookies with tinted
  Decorator Frosting, red cinnamon candies, and small multicolored
  decorative candies, if desired.
  
  Vanilla Icing: In a small mixing bowl stir together 3 cups sifted
  powdered sugar, 1 1/2 teaspoons vanilla, and 2 to 4 tablespoons milk
  to make of spreading or drizzling consistency. To tint icing, stir in
  food coloring for desired color. To use more than one color, divide
  icing into small bowls and stir a different color into each bowl.
  Makes about
    1 1/2    cups.
  
  Decorator Frosting: In a large mixer bowl beat 2/3 cup margarine or
  butter with an electric mixer on medium speed for 30 seconds to
  soften. Gradually add 4 cups sifted powdered sugar, beating well.
  Beat in 2 tablespoons milk and 1 teaspoon vanilla. Frosting will be
  thick but spreadable. To tint frosting, stir in as much food coloring
  as needed for desired color. To use more than one color, divide
  frosting among several small bowls; stir a different color into each
  bowl. Transfer icing to a pastry bag fitted with a small round tip or
  star tip. (Use one bag per color or clean the pastry bag before using
  another color. ) Makes about 2 cups. 




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Recipe ID 39038 (Apr 03, 2005)

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