Rumnog Pecan Cookies
sugar, flour, pecans, corn oil, cornstarch, milk, rum, molasses, baking powder, vanilla, cinnamon, baking soda, nutmeg
Ingredients
For the cookies1/3 cup corn oil 1/4 cup milk (original had soy & rice milk) 1 cup sugar, plus 2 tablespoons 1 tablespoon molasses 2 tablespoons dark rum (I use Black Seal or Myer's Punch) 1 1/2 teaspoons vanilla extract 1 1/2 cups flour 1/4 cup cornstarch 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon nutmeg, freshly grated, plus more for garnish (optional) 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups pecans, coarsely chopped For the icing2 tablespoons margarine, at room temperature (I use Smart Balance) 2 cups confectioners' sugar, plus more as needed 2 tablespoons milk 2 tablespoons dark rum 1/4 teaspoon vanilla extract colored sprinkles, for garnish (optional)
Directions for Rumnog Pecan Cookies Recipe
Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. For the cookies: Combine the oil, milk, sugar, molasses, rum and vanilla extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until slightly foamy. Stop the motor and use a fine-mesh strainer to sift in the flour, cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until a soft dough forms. Place the chopped pecans on a flat plate or piece of wax paper on a work surface. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes or until the cookies have puffed a bit and do not look raw. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy. Stop the motor and add the confectioners' sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.
Read the full directions on Food.com
|
More recipes
-
Cherry Crisp
pie filling, brown sugar, oats, margarine, flour, ...
-
Peanut Butter Easter Eggs
sugar, peanut butter, chocolate, butter, milk
-
Boardwalk Quality Maple Walnut Fudge
chocolate chips, milk, walnuts, butter, maple
-
Apple Dumplings II
apples, sugar, flour, butter, milk, baking powder,...
-
Nanaimo Bars III
sugar, graham cracker, butter, chocolate, coconut,...
-
Panettone I
flour, yogurt, eggs, sugar, raisins, currants, lem...
-
Banana Pudding III
cream, milk, bananas, vanilla, lemon juice, vanill...
-
White Chocolate Macadamia Nut Cookies II
flour, chocolate chips, nuts, butter, brown sugar,...
-
Seven Minute Frosting I
sugar, egg, vanilla, cream
-
Cakes In A Cone
ice cream, cake, chocolate chips, candy
-
Caramel Sauce
brown sugar, butter, milk, vanilla
-
Fudge Pie
sugar, butter, eggs, pastry, flour, cocoa powder, ...
-
Mum's Irish Apple Pie
apples, butter, flour, sugar, sour cream, egg, nut...
-
Cream Wafers
flour, butter, sugar, cream, egg yolk, vanilla
-
Hello Dollies
milk, chocolate chips, graham cracker, walnuts, co...
-
Chocolate Almond Pie
cream, graham cracker crust, milk, almonds, marshm...
-
Snow Ice Cream II
milk, sugar, vanilla
-
Triple Chocolate Cookies
brown sugar, flour, pecans, butter, chocolate, can...
-
Cheesecake Factory Cheesecake
sour cream, sugar, cream cheese, eggs, vanilla, cr...
-
Danish Pastry Apple Bars
apples, flour, brown sugar, milk, sugar, egg, egg ...
|