Glazed Rum Cookies

Rating: 4.4 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This cookie is absolutely delicious! Everyone will ask for the recipe.

By Carole McCully

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Recipe Summary

Servings:
24
Yield:
4 dozen
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Beat the butter or margarine in a large mixing bowl at medium speed until very creamy. Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.

  • Combine the flour, nuts and salt add to the butter mixture and beat until just blended. Stir in the rum extract. Shape cookies into 1inch balls and place on ungreased cookie sheets. Flatten cookies down.

  • Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes. When cool spread with Rum Glaze.

  • To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract. Stir until smooth.

Nutrition Facts

Per Serving:
163 calories; protein 1.9g; carbohydrates 14.9g; fat 11g; cholesterol 20.4mg; sodium 79.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rebecca
Rating: 5 stars
03/16/2009
I've been making this recipe for about 3 or 4 years now with one exception. Instead of making a glaze, I allow the cookies to cool then roll them in powdered sugar, only because the glaze is messy and takes too much time to apply and let cool. I can never make enough to keep on the plate!! Read More
Helpful
(23)

Most helpful critical review

Nick a
Rating: 3 stars
03/15/2016
Followed this step by step taste okay kinda bland Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Rebecca
Rating: 5 stars
03/16/2009
I've been making this recipe for about 3 or 4 years now with one exception. Instead of making a glaze, I allow the cookies to cool then roll them in powdered sugar, only because the glaze is messy and takes too much time to apply and let cool. I can never make enough to keep on the plate!! Read More
Helpful
(23)
Linda T
Allstar
Rating: 5 stars
02/25/2013
The bomb.. awesome cookie. Texture wise and taste wise. I used real rum instead of extract and topped with some walnuts Read More
Helpful
(2)
Namaste
Rating: 5 stars
12/13/2014
I made these cookies for a holiday cookie exchange, & they were a big hit. They are a shortbread type cookie with the rum glaze. Very good & fairly easy. I used real rum instead of extract & I only had half the amount of butter so I did half butter & half coconut oil. It worked great. It may have changed the consistency a bit, because I didn't need to roll into a ball, I just made "patties" with my hands & placed them on an un greased cookie sheet, which made wonderful cookies. Read More
Helpful
(1)
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LuckyElephant
Rating: 5 stars
01/12/2013
Such delicious light airy cookies! Next time I'll roll the cookie dough in powdered sugar before I bake...I love sweet cookies! Everyone who tried these loved them. So easy to make-- not many ingredients. Read More
Helpful
(1)
melissa
Rating: 5 stars
08/15/2014
Amazing! I'm shocked that more people haven't given this recipe a try. It is simple, but so impressive in taste and texture. Read More
Helpful
(1)
Nick a
Rating: 3 stars
03/15/2016
Followed this step by step taste okay kinda bland Read More
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lisamarie
Rating: 1 stars
04/01/2015
The were raw after we baked them. Bland. Read More
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