15 DELICIOUS SPICED RUM COOKIE RECIPES
Spiced rum cookies - learn how to make them here! We've got 15 of the very best recipes for spiced rum cookies, ready for you to make at home!
Provided by Jess Smith
Categories Dessert
Number Of Ingredients 15
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
Nutrition Facts :
CHOCOLATE RUM BALLS
Provided by Alex Guarnaschelli
Categories dessert
Time 20m
Yield about 24 rum balls
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
- Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.
CHOCOLATE RUM BALLS
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
RICH CHOCOLATE RUM COOKIES
Categories Cookies Rum Chocolate Dessert Bake Kid-Friendly Chill Hazelnut Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.
- Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
- (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
- Preheat oven to 350° F. and lightly butter 2 baking sheets.
- Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners' sugar. Makes about 36 cookies.
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