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Rum Crisps

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Ingredients
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Rum extract 1 Tablespoon
  Semisweet chocolate pieces 12 Ounce (1 Package)
Directions

1. Measure flour, soda and salt into a sifter.
2. Beat butter or margarine and shortening with brown and granulated sugars until fluffy in large bowl with an electric mixer at high speed beat in eggs and rum extract.
3. Sift in flour mixture, a third ait a time, blending well to make a soft dough. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on cookie sheets. 4. Bake in moderate oven (350°) 10 minutes, or until lightly golden. Remove from cookie sheets with spatula; cool completely on wire racks. Store in metal tin with tight-fitting lid.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Drink: 
Alcohol

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