Saturday, December 12, 2009

Sweet Coconut Rum Cookies

1/2 C. each granulated and brown sugar
1 stick margarine
2 T. molasses
1 egg
1 tsp. rum extract
1/2 tsp. ginger, ground (or 1 tsp, gingerroot, minced)
1 T. orange zest
1/2 tsp. baking soda dissolved in 1 T. hot water
2 C. flour
1 C. sweetened, flaked coconut

In a large mixing bowl, combine sugars, molasses, and margarine, mix until creamed. Stir in egg and extract. Stir in zest and ginger, then dissolved baking soda. Stir in flour until well combined. Stir in coconut.

Bake cookies on a ungreased cookie sheet for 10 minutes at 375. Cool 5 minutes, remove from baking sheet.

Yields = 36-40 cookies

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