I came upon this beautiful Rum Spices Cookies from the internet a I knew I had to try it out , since I have some leftover nuts which is due soon, I tried out her cookies and it was good, exactly as she described in her post! I don’t have Rum at home but have Baileys so I used Baileys instead, thus I renamed them as Baileys Spices Cookies LOL ! , but the rest of the ingredients are the same . This is definitely good to munch on , the beautiful aroma of the Baileys blend well with the nuts and spices ! A cup of steaming hot black coffee and some of this delectable cookies will surely perk you up when you are having your afternoon tea LOL!
I halved the sugar becoz Baileys is already sweet and mine looks darker becoz I used demerara sugar instead of brown sugar. The texture of the cookies turned out perfectly even though I used demerara sugar :p. Slightly chewy due to the demerera sugar ,I absolutely love it !
Baileys Spices Cookies - adapted fromYummly with slight changes
- 1 cup all purpose flour
- 1/4 cup ground almond
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 6 tbsps unsalted butter (room temperature)
- 1/2 cup demerara sugar * you can add more if you want it sweeter
- 1 large egg
- 2 tbsps spiced rum * I use baileys instead
Preheat oven to 325 F. In a small mixing bowl mix flour, ground almond, baking soda, all the ground spices, and salt. In a medium sized mixing bowl, cream butter and sugar till fully combined. Mix together egg and bailey in a small bowl, and then add into butter mixture till well combined. Add in flour mixture and fold in till just combined. Drop tablespoon ( or any size you like ) balls of dough onto a parchment or slipat lined cookie sheet. Be sure to leave a little space around the balls for them to expand while baking. Bake for 14 minutes or until cookies have puffed up but are dry on top. Wait for cookies to cool before removing from cookie sheet. Store in air tight container.
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