Orange Rum Cookies
Get out your favorite tea because these cookies are the perfect pair for it!
This recipe actually came about in a funny way. My office hosts a COOKIE CONTEST during the holiday season every year and though I was on a hectic deadline, I still wanted to make some cookies so I found a little shortcut for myself while still making them what I want to eat. Well not only are these easy to make but they also won the TASTE category in the contest!
PREP TIME: 20 minutes l COOK TIME: 5-10 minutes l TOTAL TIME: 25-30 minutes
Ingredients
1 bag Betty Crocker Sugar Cookie Mix
1/4 cup fresh squeezed orange juice
Zest of 1 large orange (about 1 tablespoon)
1 tablespoon rum extract or the rum of your choice
1 large egg
1 stick of unsalted softened butter (room temperature)
Directions
Makes: 3 dozen drop cookies
Preheat your oven on bake for 350-degrees.
In your mixer, whisk together the egg, orange juice, rum extract and butter until its well mixed together.
Change the whisk attachment out for the paddle attachment and add in the orange zest and full bag of cookies mix and turn on low. Once the mix has started to come together, turn up the speed to get everything well incorporated.
You can do this by hand as well with a whisk if you don’t want to get the mixer out. You may have to get your hands in towards the end as the whisk may be hard to use.
4. Cool the batter for 15mins and then use this time to line a few baking sheets with parchment paper.
5. Use a tablespoon measure to measure out mounds of your cookie mix and place them on the sheet; be sure to leave 2-3 inches between cookies to allow for spreading in the oven.
6. Bake for 7-10 minutes; keep an eye out for when the edge of the cookies is slightly browned.
Grind some fresh cardamom in your spice grinder and sprinkle on top when the cookies are still hot. This adds a wonderful floral note and is something I love. Enjoy!