Cherry Rum Spice Cookies
Posted by Celine on March 27, 2008
oh my sweet babies, how could I forget about you? deliciously crispy on the edges, and chewy in the middle…I couldn’t ask for anything more! except winning the lottery would be nice.
here is the slightly adapted version of these, since I ran out of some of the ingredients or simply didn’t feel like opening a whole jar of applesauce for such a tiny amount when the Silk! soy yogurt was already cracked open anyway and…ok, I shut up and give you the recipe.
one more thing, I also nixed the egg replacer and, in the words of the world-famous Martha Stewart, it’s a good thing I did.
for six cookies [I halved the recipe this time...]
1 hour before cookie-ing, place 1/4 cup dried cherries in a bowl, soak in 2 T good rum. stir a little. stir again half an hour afterwards, and let sit another half hour.
drain [reserve rum for icing!] well…
set aside.
2 T margarine
2 T soy yogurt [I obviously used Silk! Vanilla]
1/4 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1 t rum extract
1/4 cup almond meal [make your own by grinding raw almonds, with skin, in your food processor]
1/2 cup quick cooking oats
1/4 cup all purpose flour [scoop (not spoon) and shake until level, by eyeballing it]
2 T whole wheat pastry flour [or more AP flour] [scoop (not spoon) and shake until level, by eyeballing it]
generous 1/4 t cinnamon
1/8 t nutmeg
1/8 t ginger
1/4 t baking powder
1/8 t sea salt
preheat oven to 350F. prepare a baking sheet with parchment paper or Silpat.
sift dry ingredients [except for oats, of course] together in a medium bowl. stir in oats.
with a handheld mixer or in your stand mixer, cream together margarine, yogurt, and sugars in a medium bowl (or in the bowl of your stand mixer). add rum & almond meal, beat until smooth.
combine dry & wet ingredients together, fold in cherries.
place one scant 1/4 cup of dough on baking sheet about 1 inch apart from each other. press them down just a little, gently, they spread a little but not too much while baking.
bake for 17 minutes.
leave on baking sheet for a couple of minutes before attempting to remove. place on cooling rack and let cool.
for the icing:
grab leftover rum and add icing/powdered sugar to it, little by little [about 1/3 cup in all], stirring vigorously with a spoon until the icing is not too thick and not too liquid either, looking for it to stick to the back of your spoon.
decorate cookies when they have cooled down enough to do so!
![Iced [with Rum] Cherry Rum Spice Cookies](http://farm3.static.flickr.com/2316/2367363788_90b84e3099.jpg)
March 27, 2008 at 9:26 pm
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March 27, 2008 at 9:44 pm
Saw these on Flickr and had to come right over. These cookies look amazing.
The soy yogurt and wheat flour have really got me wanting to try these out.
Perfect 1
March 27, 2008 at 11:06 pm
say WHAT? say YUM. I totally just came from flickr, too.
March 28, 2008 at 2:38 am
I love using alcohol in baking, it imparts such a unique flavor that can’t be beat. I bet Grand Marnier would be good here too.
March 28, 2008 at 3:46 am
Hi again!
Just wanted to pass on this information …
Boston Magazine recently published an article all about us this month - here is the link:
Oh Soy Tasty!
If you have a few minutes to spare, could do us a huge favor and read the article and comment at the bottom of the page? We’re very excited about getting such great press, especially from a magazine of this caliber. If everyone drops by and leaves a quick comment, soon there will be no doubt in any publisher’s mind: YES, readers absolutely do want to know about vegan happenings and developments. Please don’t hesitate to repost the article on your blog and spread the world!
Thanks!
Emily @ Wheeler’s Frozen Desserts
March 28, 2008 at 5:17 am
I love that you do small batch baking. It really surprised me when I first found you blog months ago but it totally makes sense. I’m not a fan of leftovers so 6 cookies are perfect, two for Wilson and 4 for me!
March 28, 2008 at 8:59 am
LisaRene: I get bored quickly and love baking too much to make do with a recipe that yields 24 cookies either.
thanks for the feedback!
March 28, 2008 at 12:16 pm
The addition of icing really makes these cookies irresistible.
March 28, 2008 at 1:17 pm
I can’t resist cookies! Send some of these beauties over, Celine, please! :)
March 31, 2008 at 8:03 pm
I just discovered your blog, and I love the beautiful pics and random bits of humor :). These cookies in particular sound so darn creative and delicious! I’d love to feature some of your recipes on the Key Ingredient blog. Please let me know if you’re interested!
Sophie
sophie@keyingredient.com
Blogger In Chief
http://blog.keyingredient.com/
April 1, 2008 at 11:39 am
thank you Sophie! your site is irresistible. which recipes were you interested in?
April 20, 2008 at 10:24 am
[...] soy ice cream [V-con] deliciously nestled in the center of [I sound like a sales assistant, crap] cherry rum spice cookies. if he were my boss, I’d ask for a [...]
May 9, 2008 at 5:53 am
browsing your blog has made me really hungry now! I think I’ve decided to make these for my friend and with that I will turn off my computer before I start taking out my kitchen equipment at 2am.
May 9, 2008 at 8:21 am
thank you, Antonio! I hope she’ll like them and that you got a good night’s sleep instead of a good night’s baking! ;p
June 2, 2008 at 5:37 pm
[...] for another version of these, click here. [...]
June 22, 2008 at 1:29 pm
Ooooh! These were sooo delicious!
Thank you for sharing your recipes with us =D
June 22, 2008 at 2:01 pm
and thank you for taking the time to give me your feedback, Selda. I’m glad you enjoyed them.