For a tropical kicked-up taste, try this rum cutout cookies recipe around the holidays in place of traditional sugar cookies!
2 sticks (1 cup) salted butter, softened
2/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon rum extract or 2 tablespoons dark rum
2 2/3 cups all-purpose flour
Edible Royal Frosting
2 cups powdered sugar
4 teaspoons meringue powder
1/4 cup warm water
1/4 teaspoon cream of tartar
1/2 teaspoon rum extract (optional)
Food coloring if desired
Step 1: In a large bowl, beat butter with an electric mixer set on medium-high speed for 30 seconds.
Step 2: Add brown sugar, baking powder, nutmeg, and salt; beat until combined.
Step 3: Beat in egg and rum extract until combined.
Step 4: Beat in as much flour as you can with mixer. Stir in any remaining flour with spoon.
Step 5: Divide dough in half, cover and chill for about 1 hour.
Step 6: After dough has chilled, preheat oven to 350 degrees F.
Step 7: On a lightly floured surface, roll half the dough out to a thickness of 1/8 inch.
Step 8: Using floured cookie cutters, cut into desired shapes. Repeat procedure with second half of dough. Place 1 inch apart on ungreased cookie sheets.
Step 9: Bake for 9-10 minutes or until edges are slightly browned. Immediately transfer cookies to a cooling surface.
Makes about 50 cookies.
Step 1: In a medium bowl, combine all ingredients.
Step 2: Beat with an electric mixer on low speed until combined.
Step 3: Beat on high speed for 7-10 minutes or until mix stiffens.
Note: An additional amount of meringue powder can be used to thicken the frosting, or teaspoons of warm water can be used to thin the frosting.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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