I don’t think that Bob Marley would have approved of these cookies. Although these delicious morsels are filled with butter and sugar, and have a subtle background essence of rum, I think Bob Marley would like a kick-you-in-the-pants kind of rum cookie. He wasn’t known to be a subtle kind of guy. However, if you’re not looking to get sloshed at teatime, these might be the cookies for you.
Preheat the oven to 425 degrees F.
Combine 8 oz. (1 cup) unsalted butter and 12 oz. (1 1/2 cups) granulated or caster sugar in a food processor, stand mixer, or large bowl.
Okay, I was supposed to add the eggs next, which I would have known if I actually read the directions. I ended up adding the eggs after the flour and everything turned out fine.
Add 2 eggs and mix.
Add 16 oz. (4 cups) self-rising flour and 2 tsp baking powder.
Add 2 tablespoons dark rum, or vanilla extract if you prefer, and mix.
Grease two baking sheets or line them with parchment paper. Drop the mixture in one tablespoon portions onto the baking sheet and press down with a fork.
Bake until the cookies are golden brown, switching the baking sheets from top to bottom and back to front halfway through baking. Now, Judy suggested baking them for 12-15 minutes. However, my first batch was burned 12 minutes into baking; 8 to 9 minutes worked perfectly in my oven. So, start watching your cookies around 8 minutes, but be prepared to bake them for longer.
Cool on racks. They will firm up as they cool. Try a cookie and try to convince me that you could stop at just one.
Combine unsalted butter and granulated or caster sugar in a food processor, stand mixer, or large bowl, and mix. Add eggs and mix again. Add flour, baking powder, and rum and mix again.