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.

Mincemeat Drops with Rum Frosting

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

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

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 375 degrees F.  Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg; whisk together to mix. Set aside.
   
   
3. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add mincemeat and rum flavoring; stir until mixed.  Add sifted flour mixture, stir until mixed.
   
   Bake:   
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 with a metal spatula and place on a wire cooling rack to cool.
   
   Rum Frosting:
5. In a small bowl, combine butter, confectioner’s sugar, and rum; beat until smooth. Spread a small amount of frosting on each cooled cookie.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Makes about 3 dozen cookies
   
   TheBakingPan.com
   
   Recipe Adapted from  Bluestein, Barry and kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996
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