Spicy Cocoa Snaps
Recipe: #16185
November 29, 2014
Categories: Desserts, Cookies, Slice and Bake, Eggs, Christmas, Oven Bake, Vegetarian, Alcohol, Flour, Chocolate, Spicy, Kosher Dairy, more
"Dark rum and coriander add an unexpected hint of the Caribbean to these easy, slice-n-bake cookies. Refrigeration and freezer time of 1 hour 45 minutes not included in prep time."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (14.9 g)
- Calories 61.7
- Total Fat - 3.3 g
- Saturated Fat - 2 g
- Cholesterol - 12 mg
- Sodium - 15.9 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.9 g
- Sugars - 4.9 g
- Protein - 0.9 g
- Calcium - 5.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium bowl, combine the first 8 ingredients. Stir well and set aside.
Step 2
In the large bowl of an electric mixer, beat the butter until creamy. Gradually add the sugar, beating well. Add the egg, beating until blended. Then stir in the rum.
Step 3
Gradually add the flour and spice mixture, beating just until blended after each addition.
Step 4
Cover and chill dough for 45 minutes.
Step 5
Shape the dough into a 13 inch log on a piece of waxed paper. Wrap and freeze for 1 hour or until it is firm.
Step 6
Cut the frozen log into 1/4 inch slices and place on lightly greased cookie sheets. Bake at 350 degrees for 12 minutes. Remove to wire rack to cool completely. Makes 4 dozen cookies
Tips
No special items needed.
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