Rum Refrigerator Cookies
If you like slice-and-bake cookies, you should try this version. The dough is flavored with dark rum, cardamom, and lemon zest, with chopped almonds and candied lemon peel mixed in. They are chewy, a little crunchy, and finished with a simple rum glaze.
Print
Pin
Ingredients
For the Cookies
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 3/4 cup granulated sugar
- 3/4 teaspoon grated lemon zest
- 1 large egg
- 2 teaspoons dark rum
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped candied lemon peel
For the Rum Glaze
- 1/3 cup powdered sugar
- 2 teaspoons dark rum
Instructions
- Mix lemon zest with sugar, rubbing together to release oils.
- Beat butter and lemon sugar until light and fluffy, about 2 minutes.
- Mix in egg and rum until combined.
- Sift flour, baking powder, and cardamom into bowl. Mix on low until just combined.
- Fold in almonds and candied lemon peel.
- Shape dough into two 2-inch diameter logs. Wrap tightly.
- Chill logs for 2 hours until firm.
- Preheat oven to 350F. Line baking sheet with parchment.
- Slice logs into 1/4-inch rounds. Place on baking sheet.
- Bake 7-8 minutes until edges are set but centers look slightly underbaked.
- Cool on sheet 2 minutes, then transfer to wire rack.
- Whisk powdered sugar and rum for glaze until smooth.
- Drizzle glaze over cooled cookies. Let set.
Notes
Store in airtight container once glaze is completely set. Cookies keep for up to 1 week.
Tried this recipe?Leave a comment below & let me know!