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Friday, December 16, 2011

From Cookie Jar to Cookies..Captain Morgan Rum Cookies

Well, yesterday you saw the cookie jar that is perhaps meant to be a bead.  So today, you get the official Captain Morgan Spiced Rum Ginger Cookies that I made, (kind of) today.

Here's the "official recipe".
Captain Morgan Spiced Rum Ginger Cookies
1 C. sweet butter softened                        2.5 C. flour              3Tbsp crystallized ginger, minced
1 C. confectioners sugar                           Pinch of salt             1 tsp ground ginger
1/2 C. Captain Morgan Spiced Rum

Cream butter and sugar.  Add remaining ingredients.  Shape dough into cylinder 2" diameter and wrap in plastic.  Refrigerate 2 hours or freeze 45 minutes.  Slice dough 1/4" thick.  Bake at 400 degrees 12 minutes or until edges are light brown.  Cool.  Makes 6 dozen.


 I had changed the recipe.  I used mostly Captain Morgan Rum, but instead of the full half cup, I put some Grand Marnier in too.  And I didn't have the crystallized ginger, so I used some cinnamon in place of it.  And I didn't roll the dough into a log...instead I scooped it with a spoon when cold, and then covered half of it with a cinnamon sugar mixture before baking.  They're still not quite moist enough for my taste, but I can taste the rum and liqueur in them.  I'm not sure what I would do to change them.  I know some folks liked them for their shortbread type light flavor.

I was glad to try out this recipe and hope that if anyone actually follows it correctly, I'd love to hear how it turns out- or any other variation you choose!