Rum Cake Cookies

Time for some more cookies. Since I made the Kahlua Cake cookies a while back, I’d been wanting to make Rum Cake cookies. Next time I‘ll try Piña Colada cookies.

It’s been difficult to post lately. Bob’s waiting to hear about a job in Houston. Not knowing if we’re moving in the next couple of weeks has me a little antsy. But I figured I’ve wasted enough time worrying about something that hasn’t happened yet. It’s time to bake before the weather gets too hot to turn on the oven after 10 am.


These recipe instructions are the same ones I used for the Kahlua cake cookies shown in the chocolate blog. It is sooo easy to turn a cake mix into cookies. Think of the possibilities; all the different flavors and add-ins to experiment with.

Rum Cake Cookies

1 yellow cake mix
2 eggs
½ cup vegetable oil
1 tablespoon Bacardi Rum
1 cup finely chopped pecans
1 recipe Spicy Glazed half pecans

Mix eggs, oil and rum together. Add the cake mix. Blend all ingredients well. Fold in chopped pecans.

Using a cookie scoop (to make all the cookies uniform in size), scoop out dough and place on a parchment paper-lined cookie sheet.

Top each scoop with one glazed half pecan. Bake for 10 minutes and cool completely on a cooling rack. That’s it. Enjoy with a delicious cup of coffee and your afternoon break is a success.

Spicy Glazed Pecans

1/4 cup white sugar
1 tablespoon water
1/2 teaspoon cayenne pepper
1 1/2 cups pecan halves

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine the sugar, water, and cayenne pepper. Stir and bring to a boil; let boil 2 minutes. Remove pan from heat; gently stir in nuts until evenly coated and the sugar mixture begins to thicken. Spread nuts over the prepared baking pan. Bake until browned, about 10 to 12 minutes. Remove pan from oven and let nuts cool. Place in a plastic bag, and gently tumble together to remove any excess glaze. Serve warm or store in an airtight container.

You all know that I wrote a cookbook, Aprovecho, A Mexican American Border Cookbook. Well, it’s now available in Kindle. My publisher had told me of the possibility, but not until I was browsing through Amazon did I discover that indeed it was now available in Kindle format. The feeling was pretty much the same as when we first published and I never saw the book until it was out on the shelves at Barnes and Noble. (Have I ever mentioned that the whole publishing experience is rather un-nerving?)


Anyway, thought I’d let you guys know. Enjoy the cookies.

In case you missed my post on Rum Cake, here is the recipe once more. :)

BACARDI RUM CAKE


1 c. chopped walnuts or pecans
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:
1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix the cake mix, pudding mix, eggs, 1/2 cup cold water, oil and 1/2 cup Bacardi dark rum together. Pour batter over nuts and bake the cake for 1 hour. Cool. Invert on serving plate. Prick top and drizzle with glaze. Allow cake to absorb glaze. Repeat until the glaze is used up. To make the glaze, melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.