Rum Coffee Cookies Recipe
Ingredients
| Packed brown sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Rum extract | 1/2 Teaspoon | |
| 1 teaspoon instant coffee crystals | ||
| Boiling water | 1 Tablespoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
Directions
In mixer bowl cream together sugar and butter or margarine.
Add eggs and rum extract; beat well.
Dissolve coffee crystals in boiling water.
Stir into creamed mixture.
Stir together flour, baking powder, and salt.
Stir into creamed mixture.
Chill several hours.
Drop dough by teaspoons onto nuts; roll to coat.
Place 2 inches apart on a greased cookie sheet.
Bake in 350°F oven for 8 to 10 minutes.
Transfer to wire rack; cool.
Add eggs and rum extract; beat well.
Dissolve coffee crystals in boiling water.
Stir into creamed mixture.
Stir together flour, baking powder, and salt.
Stir into creamed mixture.
Chill several hours.
Drop dough by teaspoons onto nuts; roll to coat.
Place 2 inches apart on a greased cookie sheet.
Bake in 350°F oven for 8 to 10 minutes.
Transfer to wire rack; cool.
Chef
