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I already published a cake with some alcohol this week (Gin Tonic Cake) – so why not make some booze inspired cookies for Cookie Friday? Once the liquor cabinet is open, you should use all the booze you have :P So today’s cookies are Rum Meltaways – I guess you figured out what kind of alcohol I needed for those cookies ;)

I really like baking with rum. I like the flavor of rum in a bake. This does not necessarily mean I have to soak a baked good with a whole bottle of rum – in supermarkets here, you can get rum flavor which works very good as well. These Rum Meltaways got some of the real stuff though. Good old 40% dark rum. Even though I like the flavor, I would not drink rum on its own. In a cocktail yes, but not on the rocks or something like that. That would be too much rum flavor at once. I prefer the light flavors in a bake without the burning sensation in your throat :P

These meltaways are not my first rum flavored cookies – you can find for example Rum Sandwich Cookies (for Christmas) or easy Rum Raisin Cookies on the blog which are both super delicious! Rum raisins are in general a nice addition to a bake. They make a braided yeast loaf or a bread with dried fruits much nicer. Of course only if you like raisins. If you have them it’s probably not helping a lot if you soak them in rum :P

These cookies are not suitable for kids – please keep that in mind! Also, make sure you cool the dough properly before baking. The longer the dough has time to cool and firm up, the better the cookies keep their shape when baking. If you bake the cookies right away without cooling, you will end up with a lot of spread cookies. This applies to all cookies made with a dough you cut into cookies. They need quite some time to cool down. Some time in the freezer also works here.

INGREDIENTS / ZUTATEN

(about 30 cookies)

1 3/4 cup (230g) all-purpose flour
2 tbsp. cornstarch
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
3/4 cup (170g) butter
1/3 cup (45g) confectioners’ sugar
1/4 cup (60ml) dark rum
1 tsp. vanilla extract

about 3.5 oz. (100g) confectioners’ sugar for rolling

(ca. 30 Cookies)

230g Mehl (Type 550)
2 EL Speisestärke
2 TL Zimt, gemahlen
1/2 TL Muskatnuss, gemahlen
1/4 TL Nelken, gemahlen
1/2 TL Salz
170g Butter
45g Puderzucker
60ml Rum (dunkel)
1 TL Vanille Extrakt

ca. 100g Puderzucker zum Wälzen

DIRECTIONS / ZUBEREITUNG

1. Add the butter and confectioners’ sugar to a large bowl and mix on high speed until light and fluffy. Mix the flour with the cornstarch, cinnamon, nutmeg, cloves, and salt and add together with the rum and vanilla extract to the bowl and mix until just combined. Divide the dough into two pieces and shape each piece into a log with a thickness of about 1.6 inches (4cm) and wrap in plastic wrap. Place in the fridge for about 1-2 hours.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the logs into not too thin slices and place with some space in between on the baking sheet. The remaining dough should go back into the fridge. Bake for 14-15 minutes – the cookies should not get much of a color. Take out of the oven and let cool down for some time, then roll the still warm cookies in the confectioners’ sugar to cover them completely. Let dry and cool down on a wire rack. Repeat with the remaining dough.

1. Die Butter und den Puderzucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Mehl, Stärke, Zimt, Muskatnuss, Nelken und Salz in einer separaten Schüssel vermischen und dann zusammen mit dem Rum und Vanille Extrakt zur Rührschüssel dazugeben und alles nur kurz verrühren. Der Teig wird recht weich sein. In zwei Portionen aufteilen und in Würste mit etwa 4cm Dicke formen und in Klarsichtfolie einschlagen. Für 1-2 Stunden in den Kühlschrank legen.

2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigwürste in nicht zu dünne Scheiben schneiden und dann mit etwas Abstand zueinander auf das Blech setzen – Teigreste zurück in den Kühlschrank legen. Für 14-15 Minuten backen – die Cookies sollten nicht zu viel Farbe bekommen. Aus dem Ofen holen und für kurze Zeit abkühlen lassen, dann noch warm (vorsichtig) im Puderzucker wälzen und auf einem Kuchengitter auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.