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I’m pretty sure I need more than just “rum cookies” to get me through this time! I did so good not drinking or stress eating the entire time, and I’m happy to report my family is safe and dry, but may of our friends around us are not. I’m going to do a few scheduled post while we are trapped in our neighborhood, but just a heads up I’ll be spreading them out instead of regular ones as we volunteer and help others in our area who are not as lucky as we are. It’s a time to come together as one and help our fellow people out. I’ll try to do some live updates on Facebook so be sure to follow me there.

These cookies are really easy to make and taste light fluffy and full f rum flavor! One of our new favs!!

Chocolate Rum Cookies

(Adapted from Amandeleine)


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3 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder (not Dutch-process)

1 tablespoon baking powder

1/2 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, softened

2 cups sugar

1/3 cup dark rum

2 large eggs


Preheat oven to 325°F.

In a bowl whisk together flour, cocoa powder, baking powder, and salt.

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In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in rum.

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Beat in eggs, 1 at a time, beating well after each addition.

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Gradually beat in flour mixture and beat just until dough is blended well.

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Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.

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Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.

Makes approx. 2 dozen cookies

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