Dark and Stormy Cookies - Tiki Drinks and Food

T tikilongbeach Tiki Socialite Long Beach, CA via Dallas, TX Joined: Aug 05, 2011 Posts: 1686	T tikilongbeach Posted posted on Wed, Feb 5, 2014 3:38 PM Rum and cookies, what's not to like? The addition of ground black pepper reminds me of pfeffernüsse. http://www.kcet.org/living/food/the-public-kitchen/local-and-seasonal-dark-and-stormy-cookies.html Dark and Stormy Cookies These cookies are moist and chewy, and they can be used to make spectacular ice cream sandwiches. Use your favorite dark rum, or simply substitute additional lime juice, if you prefer. Makes about 20 cookies 2¾ cups all-purpose flour 1¼ teaspoons baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon freshly ground black pepper ¼ teaspoon kosher salt 1 cup brown sugar 1/3 cup unsulfured molasses 1 tablespoon dark rum 1½ tablespoons finely grated, peeled fresh ginger 1 large egg ¼ cup vegetable oil 1 lime Granulated sugar, for rolling Preheat the oven to 350°F. Line two baking sheets with parchment paper. Sift together the flour, baking soda, cinnamon, nutmeg, pepper, and salt into a medium bowl. In a large bowl, combine the brown sugar, molasses, rum, ginger, egg, oil, and the zest and juice of the lime. Using a wooden spoon, stir until the mixture is well combined and has tiny air bubbles at the surface. Add the flour mixture, and stir just until there are no visible streaks of flour. Sprinkle a handful of granulated sugar on a small plate. Shape dough into golf ball-sized balls, roll them in the sugar, and place them 2 inches apart on the prepared baking sheets. Bake cookies for 13 minutes, or until their surfaces crack slightly and their edges begin to darken in color. Let cool for a few minutes on the baking sheets. The cookies will feel soft when they come out of the oven, but they'll firm up as they cool. Cookies can be stored in an airtight container for up to 3 days.

Rum and cookies, what's not to like? The addition of ground black pepper reminds me of pfeffernüsse.
http://www.kcet.org/living/food/the-public-kitchen/local-and-seasonal-dark-and-stormy-cookies.html

Dark and Stormy Cookies
These cookies are moist and chewy, and they can be used to make spectacular ice cream sandwiches. Use your favorite dark rum, or simply substitute additional lime juice, if you prefer.

Makes about 20 cookies

2¾ cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 cup brown sugar
1/3 cup unsulfured molasses
1 tablespoon dark rum
1½ tablespoons finely grated, peeled fresh ginger
1 large egg
¼ cup vegetable oil
1 lime
Granulated sugar, for rolling

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Sift together the flour, baking soda, cinnamon, nutmeg, pepper, and salt into a medium bowl.

In a large bowl, combine the brown sugar, molasses, rum, ginger, egg, oil, and the zest and juice of the lime. Using a wooden spoon, stir until the mixture is well combined and has tiny air bubbles at the surface. Add the flour mixture, and stir just until there are no visible streaks of flour.

Sprinkle a handful of granulated sugar on a small plate. Shape dough into golf ball-sized balls, roll them in the sugar, and place them 2 inches apart on the prepared baking sheets. Bake cookies for 13 minutes, or until their surfaces crack slightly and their edges begin to darken in color. Let cool for a few minutes on the baking sheets. The cookies will feel soft when they come out of the oven, but they'll firm up as they cool.

Cookies can be stored in an airtight container for up to 3 days.

Post #706859 by tikilongbeach on Wed, Feb 5, 2014 3:38 PM