Butter Rum Apple Cookies
Makes 30-36 cookies.
  • 1 cup hot buttered rum mix - slightly softened (make sure you use a mix that has butter as a main ingredient)
  • 1 large egg
  • ½ cup sour cream
  • 2 cups chopped apple (peeled and cored)...about 1 large apple or 2 small
  • 1 cup lightly toasted pecans or walnuts, chopped
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • GLAZE (optional)
  • 11/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons meringue powder (Optional - this will just keep the glaze firmer during storage.)
  • Water
  1. Heat oven to 375 F.
  2. Cover baking sheet with parchment (or very lightly grease it).
  3. In a large bowl, beat together the Hot Buttered Rum mix, the egg, and the sour cream until combined.
  4. Add the remaining ingredients all at the same time. Mix until incorporated.
  5. For round cookies, use a cookie scoop. Otherwise, drop by slightly rounded tablespoons onto prepared baking sheet.
  6. Bake for 10-12 minutes, or until cookie begins to lightly brown.
  7. Move cookies from baking sheet to cooling rack. Cool before adding glaze.
  8. GLAZE:
  9. Whisk together powdered sugar, vanilla, meringue powder, if using, and slowly drizzle in enough water (or rum!) to make a fairly thin glaze. Brush or spoon over cool cookies.
  10. Keep loosely covered in a cool location.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=4014