Rum Print Cookies

Instead of visions of sugarplums dancing through my head, I have rum prints on my mind. What in the world is a rumprint? I found a recipe quite a few years ago in a holiday magazine. The cookies were very unique and  memorable. I have never found another quite like them. Unfortunately,  I lost the magazine at some point in a move I made. So, here is a replication from my memory of what they were like. These have been Paleo-ized, and I have to say, they are as good as I remember. The cookie base uses finely ground walnuts, and the frosting uses cocoa butter for creaminess and stability.

Rum Print Cookies

Rum Print Cookies

Ingredients for Cookie:

1 Cup of Walnuts (finely ground) I used a mini Ninja to do this (see Kitchen Equipment I Love)

1/4 Cup Coconut Flour

1/4 Cup Organic Palm Shortening

1/4 Cup Clear Clover Honey

1 Egg

1/4 Teaspoon Pink Himalayan or Sea Salt

1/4 Teaspoon Baking Soda

1 Teaspoon Ground Nutmeg

1 Teaspoon Vanilla Extract (SCD Legal)

Directions: Preheat oven 350º degrees. With an electric hand held mixer, cream together the shortening and honey. Add the egg and continue to beat for one minute. Add the vanilla extract and incorporate. In a small bowl whisk together the finely ground walnuts, coconut flour, salt, nutmeg and baking soda. Add to the wet ingredients and mix on medium speed until blended. With a tablespoon cookie scoop, scoop the dough onto a parchment lined cookie sheet. Bake 11 minutes.

When the cookies come out of the oven, using your thumb, make an indentation in the top of each cookie for the thumprint. Cool completely.

Frosting Ingredients:

1 Cup Raw Cocoa Butter, Chopped (See In My Pantry for Resources)

1/4 Cup Clover Honey

2 Tablespoons Organic Palm Shortening

4 Teaspoons White Rum

1/8 Teaspoon Himalayan Pink or Sea Salt

Nutmeg for Sprinkling

Directions: In a double broiler, melt the cocoa butter. Remove from heat and add into a bowl. With an electric hand held mixer, beat the honey, salt and shortening into the cocoa butter. Add the rum and continue beating until the frosting is solidifying. The cocoa butter will start out clear when hot and become a white consistency as it cools. When it is a good texture for piping, place the frosting in a piping bag with a large star tip and pipe into the center of the cooled cookies. It sets up quickly, so pipe right away. Alternatively, you can scoop the frosting into the middle of the cookies by hand if you don’t feel like piping. Sprinkle each cookie with a dash of nutmeg.

Makes 15 Cookies

Rum Prints

Rum Prints

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