Ginger Rum Cutouts

Rum boosts the flavors of spice and molasses in these Christmas cutout cookies.

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  • Makes: 48 servings
  • Prep: 30 mins
  • Chill: 3 hrs
  • Cool: 1 min

Ginger Rum Cutouts

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Directions

  1. Beat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, ginger, baking soda, cinnamon, and nutmeg; beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and 2 tablespoons rum or milk until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill at least 3 hour or until easy to handle.
  2. Roll each half of dough on a lightly floured surface until 1/4 inch thick. Cut with a 2- or 2-1/2-inch round cookie cutter. Place cutouts 2 inches apart on a greased cookie sheet.
  3. Bake in a 350 degree F oven for 7 to 9 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to wire racks and cool.
  4. Meanwhile, for the rum icing, stir together sifted powdered sugar, 1 tablespoon rum, and enough milk to make of drizzling consistency.
  5. Dip each cookie in icing and sprinkle with nonpareils, if desired. Makes about 48 cutouts.
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Nutrition Facts (Ginger Rum Cutouts)

  • Per serving:
  • 81 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 4 mg chol. ,
  • 16 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 1 g pro.
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