Mincemeat Drops with Rum Frosting
 
Prep time
Cook time
Total time
 
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 type: Dessert | Drop Cookies | Frosted Cookies
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
Instructions
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:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg; whisk together to mix. Set aside.
  2. 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.
  3. Bake: 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:
  1. In a small bowl, combine butter, confectioner’s sugar, and rum; beat until smooth.
  2. Spread a small amount of frosting on each cooled cookie.
Recipe Adapted from Bluestein, Barry and kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cookie/mincemeat-drops-with-rum-frosting/