(Nancy Kaufman) #1

november | december 2019 24

  1. In a medium microwave-safe bowl, combine spiced rum,
    cherries, pineapple, crystallized ginger, and orange, and
    heat on high until hot, 2 to 3 minutes; let stand at room
    temperature for at least 1 hour, stirring occasionally. Drain
    fruit mixture. Set aside.

  2. Preheat oven to 350°F (180°C). Line 4 baking sheets
    with parchment paper.

  3. In the bowl of a stand mixer fi tted with the paddle
    attachment, beat butter, 1¼ cups (250 grams) granulated
    sugar, and brown sugar at medium speed until fl uff y, 2 to
    3 minutes, stopping to scrape sides of bowl. Add eggs,
    one at a time, beating well after each addition. Beat in rum

  4. In a medium bowl, whisk together fl our, baking soda, salt,
    nutmeg, cinnamon, ground ginger, and cloves. Add fl our
    mixture to butter mixture all at once; beat at low speed just
    until combined, stopping to scrape sides of bowl. Fold in
    fruit mixture and pecans. (Dough will be sticky.)

  5. Place remaining ½ cup (100 grams) granulated sugar on
    a rimmed plate. Using a 2-tablespoon spring-loaded scoop,
    scoop dough, and shape into balls (42 grams each). Roll
    in sugar, and place 1½ to 2 inches apart on prepared pans.
    Using the palm of your hand, gently fl atten balls to 1-inch

  6. Bake until light golden brown and set around the edges,
    about 12 minutes. Let cool on pans for 3 minutes. Remove
    from pans, and let cool completely on wire racks. Place
    Rum Drizzle in a piping bag, and cut a 1⁄4-inch opening in tip.
    Drizzle onto cooled cookies.

Makes about ½ cup

1 cup (120 grams) confectioners’ sugar
1½ tablespoons (22.5 grams) heavy whipping cream
1 tablespoon (15 grams) spiced rum
2 teaspoons (10 grams) unsalted butter, melted
¼ teaspoon kosher salt

  1. In a medium bowl, stir together all ingredients until
    smooth. Use immediately.

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