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These are the best cookies ever. When they come out of the oven, they’ll make your house smell like you’re inside a glass of eggnog, and they are scrumptious. This is actually a recipe I got from Georgia only she makes them with rum flavoring. I brought a batch to my cousin and said, “Look, I made your mother’s cookies. Only I call them Drunken Rum Cookie Logs.” He said, “Why?” I told him, “I don’t use rum flavoring.” He said, “Oh.” And took them. Then I brought some to Georgia and told her the same thing. She said, “Oh my.” (She took them, too.)
How to make Drunken Rum Cookie Logs:
Preheat a 350-degree oven then start with some rum. Bacardi Gold or Calico Jack spiced rum is good.
You should probably test the rum first. You don’t want any bad rum going into your cookies.
When you’re sure the rum is okay, cream 1 cup butter with 3/4 cup sugar. I like to melt the butter in the microwave before creaming the butter and sugar because I’m not into hard work.
You might want to stop now and check the rum again. You can’t trust it. It might go bad.
Now here’s where you want to add 1 egg, 2 teaspoons of vanilla, and either 2 teaspoons of rum flavoring or 1/4 cup rum.
Add a heaping teaspoon of nutmeg.
This is when you’re about to get up to the real manual labor, so it might be a good time to take a break….
….and test the rum again.
Dump in 3 cups all-purpose flour.
This makes a really heavy cookie dough, so use a sturdy spoon.
Divide the dough into four parts and shape each part into a long, log-like roll. Cut into three-inch pieces with a sharp knife.
Place the cookie logs on an ungreased baking sheet. Bake at 350-degrees for 12-15 minutes. Cool before frosting.
This is a good time to test the rum again.
Frosting: Cream 3 tablespoons butter with 1/2 teaspoon vanilla and either 1 teaspoon of rum flavoring or a big dollop of rum. Add powdered sugar (a couple cups) and a few tablespoons of milk until you have icing at a drizzling consistency. Frost cooled cookies and sprinkle with nutmeg.
Serve with rum.
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Tags: desserts, rum
And we readers of your Blog never tire of your wonderful pictures and stories of all your sweet animals! - 
8:35
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Happy New Year, Suzanne!!
10:08
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Thanks for that recipe.
10:55
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Happy New Year, Suzanne!!!!
11:01
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12:23
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1:39
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3:09
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Happy New Year, Suzanne!
4:12
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(maybe the recipe should come with a note to make sure you walk when you deliver the cookies.. :mrgreen: )
4:50
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5:15
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Happy New Year!
6:09
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Happy New Year!
6:41
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8:21
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I can’t wait to try these…..
11:54
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Brandy from mommysquietspot
10:09
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Sounds like a recipe I could really really like on a cold snowy winters day. Hey wait. That’s today.
3:42
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the reason for creaming them together while the butter is soft (but still solid) is that the sugar will incorporate air and give a sort of fluffy texture to the butter. it makes a bit of difference in the final texture of the cookie, but makes a difference more in this type of frosting. i think your frosting would turn out much different if you tried not melting the butter.
3:48
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10:05
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A quick household poll: All in favor!
These are seriously dangerous, gotta cream the butter at room temp for sure. Proved very popular at the testbake.
12:08
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Thanks for the recipe!