Food By Mom -- Ginger-Rum cookies

Less than 3 weeks now until Christmas -- time to think about baking. Now I always have grand ideas about all the cookies I am going to make, but I never end up making all of them. Because frankly I find cookie making to be boring. I kind of enjoy making the dough, but it is the actual shaping of the cookies and the baking of them that I don't like. But my lovely husband doesn't mind that part so we make a good tam and any year now, we will actually make all the kinds we think we want.

Here is another of those recipes I found somewhere years ago, who knows where. They are the favorite of my best friend, Pauline.

Ginger-Rum Sandwich Cookies

2 C flour 


⅔ C granulated sugar
 

1½ tsp. ground ginger 


¼ tsp salt
 

½ C cold butter, cut into 8 pieces 


½ C sour cream
 

1 egg white beaten with 2 tsp water for glaze  


Ginger-rum buttercream: 

1½ C  butter softened 

2-3 tsp. minced crystallized ginger 


3 C powdered sugar 

3 T. dark rum


Preheat oven to 350? . 

Grease 3 large baking sheets. 


In a large bowl, combine flour, sugar, ginger and sale. Cut in the butter until the mixture resembles coarse crumbs ( I use my food processor). Add sour cream and stir to combine. Cover and refrigerate for 15 minutes. 

On a floured surface roll dough out ⅛" thick. 

Cut out dough using a well floured cutter. Brush cookies with glaze. Place 1" apart on baking sheets.   

Bake 8-11 minutes, until pale golden on top. Cool on racks.   


Beat together butter and ginger until creamy. Add powdered sugar ¼ C at a time, beating well after each addition. Gradually drizzle in rum, beating until smooth and creamy.   

Spread buttercream about ⅛" thick over bottoms, top with glazed cookie tops. 

Store in airtight container at room temp for 3 days, in frig for 5 days. Can be frozen.


P.S. I never believe the amounts given in cookie recipes because let's face it, it all depends on how big you make the cookies.


Happy Birthday to my cookie helper!

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© Cheryl Fuller, 2007. All  rights reserved.