Hot Buttered Rum Cookies

Name: Hot Buttered Rum Cookies
Total time: 75 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: ¾ cup hot buttered rum mix (softened); 1 egg yolk; ½ teaspoon vanilla (or rum extract, if you have it); ½ cup all-purpose flour*; ½ teaspoon baking soda; ¼ teaspoon kosher salt; ¼ cup brown rice flour; ¼ cup almond flour

Hot Buttered Rum Cookies are the happy result of what can I do with the extra buttered rum mix that I don't want to freeze?

⏱️ 75 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

12 servings

¾ cup hot buttered rum mix (softened)
1 egg yolk
½ teaspoon vanilla (or rum extract, if you have it)
½ cup all-purpose flour*
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup brown rice flour
¼ cup almond flour

Steps

Cream together the buttered rum mix, egg, and vanilla. Add the dry ingredients and mix to combine thoroughly. Chill the mixture in the refrigerator for at least 1 hour.
Preheat oven to 325°F 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. Smack the pan down hard once or twice on the countertop to help them settle. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!