What happens when you have leftover Hot Buttered Rum mix in the refrigerator and a 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.
Hot Buttered Rum Cookies
Yield: 2 dozen
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
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!
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