Not only is January 17th National Hot Buttered Rum Day, but National Ditch New Years Resolution Day as well. Here is a recipe for hot buttered rum cookies to mark the occassion–and knock out two birds with one stone.
These delightful treats offer the whimsical notes that make the wintertime beverage so beloved. They will impress your friends at a dinner party, and are perfect for a cheat day–because you've been so dedicated to your new year's resolution.
What You Need
Cookies
1 roll Pillsbury refrigerated sugar cookies
1 cup crushed gingersnap cookies (20 to 22 cookies)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 1/4 teaspoons grated orange peel
1/2 cup packed brown sugar
Rum Glaze
1 cup powdered sugar
1 teaspoon butter (melted)
1 tablespoon rum or rum extract
2 1/4 teaspoons grated orange peel
What To Do:
Begin by crushing ginger snaps with a food processor or blender (or even use a zip lock bag and rolling pin). Get them as fine as possible.
In a large bowl combine the sugar cookie dough with the ginger snap crumbs, ground ginger, cinnamon, and half of the orange zest. Mix the contents with your hands.
Scoop the dough into approximately 2-inch balls and roll them in brown sugar, making sure to evenly coat them.
On a sheet pan, bake the cookies about 2 inches apart for approximately 12 minutes, or until golden brown.
Let the cookies cool and prepare the rum glaze. In a medium sized bowl, add the powdered sugar, melted butter, remaining orange zest and rum. Mix until thick and smooth.
Let it cool and prepare the rum glaze. In a medium bowl, add the powdered sugar, melted butter, remaining orange zest and rum. Mix until thick and smooth.
Using a fork, top the cooled cookies with the rum glaze.
Cheers!
