A creamy rum frosting tops these flavorful drop cookies. Mincemeat, spices, and rum flavoring are added to a brown sugar dough. These cookies are a nice treat anytime in the fall or winter, or add to your cookie tray at Thanksgiving, or Christmas.  

Recipe Adapted from The Complete Cookie by Barry Bluestein and Kevin Morrissey

Ingredients:

Dough:

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ cup unsalted butter, room temperature

¾ cup firmly packed dark brown sugar

2 large eggs

1 cup prepared mincemeat

½ teaspoon rum flavoring

Rum Frosting:

3 tablespoons unsalted butter, room temperature

2 cups confectioners (powdered) sugar

¼ cup golden rum

Directions:

1. Preheat oven to 375 degrees F.  Lightly grease baking sheets, or line baking sheets with parchment paper.
   
   Dough:
2. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg together; set aside.
   
   
3. In a large bowl, combine butter and brown sugar; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed. Add mincemeat and rum flavoring; stir until mixed.  Add sifted flour mixture, stir until mixed.
   
   
4. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 14 to 15 minutes or until very lightly browned and only a slight indentation remains when cookies are touched. Remove cookies from baking sheets and cool on wire racks.
   
   Rum Frosting:
5. In a small bowl, combine butter, confectioners sugar, and rum; beat until smooth. Spread a small amount of frosting on each cooled cookie.
   
   Makes about 3 dozen cookies
   
   TheBakingPan.com