Monday, January 13, 2014

Baileys Spices Cookies




It’s time to use up all the baking stuffs from the pantry and fridge. Expiry date waits for no one and I have lotz of nuts , all in small amount that doesn’t fit into a recipe so I decided to combine these leftovers into one recipe…can? Haha, leave it to this Super Momsie , anything is possible :p

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, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
  • Mix together egg and rum in a small bowl and then mix into the butter/sugar mixture.
  • Add flour mixture to wet ingredients and mix until just combined.
  • Drop tablespoon (or any size you'd like) balls of dough onto a parchment- or Silpat-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 slightly before removing from the cookie sheet. If you remove them too early, they won't come off cleanly.

  • Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99



  • Preheat oven to 325 F.
  • In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
  • Mix together egg and rum in a small bowl and then mix into the butter/sugar mixture.
  • Add flour mixture to wet ingredients and mix until just combined.
  • Drop tablespoon (or any size you'd like) balls of dough onto a parchment- or Silpat-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 slightly before removing from the cookie sheet. If you remove them too early, they won't come off cleanly.

  • Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99
    kie Directions



  • Preheat oven to 325 F.
  • In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  • In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
  • Mix together egg and rum in a small bowl and then mix into the butter/sugar mixture.
  • Add flour mixture to wet ingredients and mix until just combined.
  • Drop tablespoon (or any size you'd like) balls of dough onto a parchment- or Silpat-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 slightly before removing from the cookie sheet. If you remove them too early, they won't come off cleanly.

  • Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99
    Method:

    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.
    In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until fully combined.
    Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99
    In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt
    Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99
    In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt
    Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99

    In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
    Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99


    In a small mixing bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt.
    Read more at http://www.cupcakeproject.com/2012/12/hot-buttered-rum-cookies.html#qIf1r0w0RqmQLk4l.99
    Have a great Monday !



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