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!
