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Cookies - Banana Rum

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Anything with banana in it is healthy, right? Well that's my story and I'm sticking to it. Of course I"m not sure what you can say about the rum other than much of the alcohol burns off leaving the sweet and distinct taste of a good dark rum.

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngDark rum
cherry.pngbanana liqueur

 

 What is the difference?

Hi-Proof Ingredients:

Makes about 55 martini shaped cookies or 80 shot shaped cookies

  • 1 Family size package (17 oz) Cocktail Cookie Hi-Proof Baking Mix
  • 2 TBSP dark rum
  • 2 TBSP banana liqueur
  • 2 TBSP + 2 TSP coconut cream

 

Hi-Proof Directions:

In a large bowl and using a hand mixer on medium combine the Cocktail Cookie Hi-Proof Baking Mix and the cocktail ingredients. Small granules will form, turning into small balls and eventually one large ball.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to the 375 degrees. Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

NOTE:  If the dough does not "ball up" add another tsp of liquid.  If the dough is too "sticky" then add some flour.

Lo-Proof Ingredients:

Makes about 50 tropical drink shaped cookies

  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup softened butter or margarine
  • 2/3 cup sugar
  • 1 egg
  • 1 TBSP dark rum
  • 1 TBSP banana liqueur
  • 1 TBSP + 2 TSP coconut cream

Lo-Proof Directions:

Sift together flour, salt and baking powder.  In a separate mixing bowl combine butter, sugar, egg and cocktail ingredients.  After it is mixed well turn the mixer up to medium and whip together for about 2 minutes until light and fluffy.  Gradually add in the flour mixture. The mixture will increasingly become thick and will eventually "ball up".  Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

Presentation

I like to brush on a bit of rum on each cookie as they come out of the oven.  I find this enhances the flavor.

For a Rum glaze, combine 2 cups of powder sugar with 2 TBSP of Rum, 2 TBSP of Banana Liquer and 2 TBSP of coconut cream.  If you need to thin the glaze, just add a few more drops of Rum.  Alternatively substitute more Banana liquer for the Rum if you want to lighten up the alcohol.  

Spread the glaze on each cookie and let set.  Then decorate as you desire.  Decorate with cute fruit wedges painted in sugar or use sugar sprinkles.

NOTE:  you can create a "slushy" look in your icing by replacing 1/2 cup of the powdered sugar with granulated sugar.

Other Items You May Like:
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Baking Mix

 

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