Rum Cookie

“Life is short, eat off the good china” is our next guest’s motto.  We couldn’t agree more! We even like to light candles regardless of what the main dish may be for dinner. Hamburgers by candlelight, anyone? Amy’s digital sketch book, ABCD Design, is a place of true inspiration!  Whether she’s sharing tips on floral design, event styling, interior design or holiday decorating, you will walk away with new ideas for your home and life. We are so glad she’s joining us today

And please, we’d love for you to join us and too! Link up your favorite recipe HERE. ~ Chris Ann & Kristin

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I thought that I would share with you the recipe for my rum cookie – it’s the one featured in the bottom right of each of the photos featured in this post. It’s not a spectacular cookie to look at, (it’s a lot like a snickerdoodle) but the addition of rum and allspice reminds me of the flavors one would find in eggnog this time of year.

What you’ll need from the pantry: 3/4 cup softened butter, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground allspice, 1 egg, 1/4 cup honey, 3 Tablespoons Rum, 2 and 2/3 flour, 1/3 cup granulated sugar, PLUS 3/4 teaspoons ground allspice.

Method: In a large bowl cream the butter and sugar on medium to high speed for about 30 seconds.

Add baking powder, baking soda and 1/2 teaspoon allspice.

Beat in the egg, honey and rum.

Mix in as much of the flour as you can with the mixer. Incorporate any remaining flour with a wooden spoon.

Divide the dough in half. If necessary, cover and chill for one hour -or- until the dough can be shaped into two, eight-inch long rolls.

In a 9 inch pie plate: stir together 1/3 cup of sugar and 3/4 teaspoon allspice. Roll each of the 8 inch long dough rolls in the allspice-sugar mixture to coat. Wrap the dough in wax paper or plastic wrap and refrigerate for at least two hours. Reserve the remaining allspice-sugar mixture for later.

Preheat your oven to 375 degrees. Cut the chilled dough into 1/4 inch thick slices. Place them about 2 inches apart on a lightly greased cookie sheet. Sprinkle with the remaining allspice-sugar mixture. Bake for 8-10 minutes until the edges are firm and the bottoms are lightly brown.

Remove cookies and attempt to let them cool on a rack – or give into temptation – pour yourself a glass of milk and enjoy!

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Thank you to Amy from ABCD Designs for sharing your Rum Cookie recipe at our table! ~Chris Ann & Kristin

 

Amy Beth is an artist, designer and stylist who splits her time between New York City and Litchfield County. In her free time she makes collages, knits, loves homemaking, and adores spending her time with her husband, Mr. D. Believe it or not, Amy’s initials are ABCD!

ABCD believes no matter what design medium you are working with – a painting or sculpture, design of an interior space, an arrangement of flowers, or when styling a beautiful plate of food – one must always follow the same elements of design.

In order to create a beautiful product there must be unity, flow, texture, harmonizing color, balance and a focal point to please the eye. This is the design philosophy that drives the inspiration behind everything Amy creates.

In her digital sketch book (ABCDDesign.com) you’ll find inspiration for celebrating a life well-lived. ABCD’s motto is simple: Life is short, eat off the good china!



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  1. I added my special cookie recipe…even though it is from years ago…it is worth reprising….

  2. cannot wait to try amy’s rum cookies… printing now!

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