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Brown Sugar Cookie Recipe"with golden glow rum butter frosting!"
This brown sugar cookie recipe is all about the golden glow rum
butter frosting. It
will make you slap your momma!
Many Italian dessert recipes use liquor. And often! You can make this brown sugar cookie recipe without the frosting. But why? Don't click away. There are several substitutions for the frosting ingredients. Are you out of rum? Then go to the store and get some! This is gossip-talk-good-frosting. Too, you will give your kids bragging rights as at school. I felt like a elementary school rebel when I would tell all the kids about the Italian desserts I had with rum or bourbon. But I never impressed anyone. My friends were Italian too. *Sigh* Brown Sugar Cookie RecipeDon't forget the frosting! YIELD - Makes 3 dozen brown sugar cookies Ingredients: 1 cup packed brown sugar 1/2 cup butter shortening (yes, you read right - "shortening") 1/4 cup buttermilk or water (yes, I have used water and it turns out ok) 1 large egg 1 3/4 cups all-purpose flour 1/2 tsp baking soda Golden Glow Rum Butter Frosting (see below) Procedure Mix brown sugar, shortening, and buttermilk, and egg. Stir in flour, baking soda, and salt. Cover dough and stick it in the 'fridge for a bit. Heat oven to 400. (Yep, that is 400) Drop dough by rounded teaspoonsful about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation when you touch it. About 8-10 minutes. Immediately remove. Let cool. Then frost. Golden Glow Rum Butter Frosting 1/2 cup of butter 3 cups powdered sugar enough rum to make spreadable (about 1/3 cup) Procedure Place the butter in small pan over low heat. Wait until butter bubbles and begins to brown. Stir while browning to keep from scorching. Once golden remove from heat Add powdered sugar and mix. Add rum. Lick fingers and frost cookies. And have a rum and coke. Can I substitute butter in place of the shortening?First off let me BOLDY state - I HATE SHORTENING!
That is one reason why I mentioned this cookie is bland - shortening.
But to come to my own soapbox defense, here's why you need the shortening, to get the lift on the cookie. So, yes you "can" use
butter but your cookies will spread.
To frost or not to frost?So, you may not frost these, right? You are wanting to focus on
just the brown sugar cookie recipe part, right? Okay, then I would highly
suggest using butter instead of shortening. You will get a much
richer flavor. They will spread, but you will make up in taste with the butter since
you are losing the butter in the frosting.
What can I use instead of rum for the frosting?
Here's some options:
Italian Cookie Recipes
Almond Butter CookiesAmaretto Cookies Almond Cookie Recipe Anisette Cookies Apricot Bars Bourbon Ball Recipe
Breakfast Cookie RecipeBrown Sugar Cookie Recipe Butterscotch Bars Cappuccino Cookies Caramel Cookie Recipe Cherry Chocolate Bars
Chocolate Cookie BarsChewy Ginger Cookies Chocolate Raisin Cookies Chocolate Macaroons Chocolate Mint Cookies Coconut Macaroon Cookies
Coffee BrowniesCornflake Cookies Date Cookies Date Bars Eggnog Cookie Recipe Florentine Cookies Gingerbread Cookies Recipe
Homemade Granola RecipeItalian Fig Cookies Italian Wedding Cookie Recipe Kourabiedes Lemon Cookie Recipe Lemon Shortbread Recipe
Meringue Cookie RecipeMint Brownie Recipe Best Oatmeal Raisin Cookies Orange Cookies Pizzelle Recipe Pumpkin Bars Ricotta Cheese Cookies Rum Ball Recipe Sesame Seed Cookies Sour Cream Cookies
Superbowl Sunday is coming up! The best Italian Dessert Recipes for a party like this are ones that are:FAST Finger Foodish (not big hunky sticky globs of gooey-ness that get on your furniture) And freeze-aheads A couple of my favs for this are Cappucino Cookies (lots like choc chips but with a twist) Anisette Cookies (Always on the top 5) Rum Balls (Gingersnaps and Rum) Let's not for get the drinks to go with the beer that will be present! Check out my Italian drinks section for that. Lisa
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Recipes on this site are
from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe
was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.
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