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Butter Rum Cookies

User Rating 5 Star Rating (1 Review)


Rum gives a little kick to these tasty butter cookies.


  • 1 cup butter, soft
  • 1 cup sugar, divided
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons plus 1 1/2 teaspoons rum
  • 2 1/2 cups unsifted flour
  • 1 1/2 tablespoons finely chopped orange peel


Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel. Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes. Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.

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User Reviews

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 5 out of 5
Delicious, Member Blissfulbeader

We made the dough yesterday and baked them today. I added about 1/2tsp of the orange zest to the dough...and that was good. We needed a bit more than 1/4c of the sugar for the coating, and luckily we added it before running out and it was nicely blended with the orange zest. They're really easy, delicious and pretty for gifting. We really can't taste the rum and I might want to use more next time.

2 out of 2 people found this helpful.

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