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Soft cakey puffs with rum extract (or could use real rum) plus orange essence and dried orange peel in the cookie dough ~ dunked in a glaze with rum extract and orange essence when they're baked and cooled. Then the traditional bands of GOLD (edible glitter) plus GREEN & PURPLE (sparkling sugar) in diagonal lines across the top.
MARDI GRAS HURRICANE COOKIES (orange rum)
1-1/2 cup all-purpose flour………. 1 egg
1/2 tsp. baking powder…………….1/2 tsp. Kosher salt
1/3 cup milk (I like unsweetened vanilla almond or oat milk)
1 tsp. vanilla extract……………….1/2 tsp. orange extract or essence
6 TB unsalted butter, softened…..1/2 tsp. dried orange peel
1/2 cup granulated sugar………….1/4 tsp. rum extract
2 TB cornstarch……………………..non-stick baking spray
For Glaze:
1-1/2 cup powdered sugar…………up to 3 TB milk (same as for cookies)
1/4 tsp. rum extract…………………1/4 tsp. orange extract
Sparkling Sugar in yellow, purple and green ~or~ edible gold glitter and/or gold, green & purple edible “pearls”
***
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder, cornstarch and salt in a small bowl. ~ Stir together milk and all extracts in a small bowl. Set both bowls aside.
Use an electric mixer to combine the butter with the granulated sugar until pale and fluffy, about 1 minute. Mix in the egg.
On low speed, add half of the flour and half of the liquid. Then gradually beat in the remaining flour ending with the liquid.
Use a smaller ice cream scoop to drop the dough onto the baking sheets (about 5 per sheet). * If you want “regular” size cookies, use small cookie scoop, so about 12 dollops per sheet. This is a CAKEY cookie (similar to Ricotta Cheese Cookies), so stickier and won’t form a ball. You may want to spray your ice cream scoop with the non-stick spray and then use a rubber scraper to push the dough out into dollops on your baking sheet.
Bake until the cookies just begin to brown on the edges (about 12-15 minutes). The cookies should be puffy and cakey.. Cool on the sheets about 5 minutes before removing to racks or paper to cool completely & glaze.
GLAZE: Whisk the extracts and milk (starting with about 2 tsp. and using up to 3 TB, as needed) into the powdered sugar ~ until smooth slightly-thinner consistency. (Adjust consistency by adding more milk or powdered sugar). Dip the cooled cookies upside-down in the glaze and set back onto a rack (with wax paper underneath).. Sprinkle the glaze with purple & green Sparkling sugar and edible gold glitter. If you have green, purple and/or gold edible pearls, you can add some of those on top too.
Makes about 10-12 super-sized cookies ~or~ 2 dozen "regular" size cookies
MARDI GRAS HURRICANE COOKIES (orange rum)
1-1/2 cup all-purpose flour………. 1 egg
1/2 tsp. baking powder…………….1/2 tsp. Kosher salt
1/3 cup milk (I like unsweetened vanilla almond or oat milk)
1 tsp. vanilla extract……………….1/2 tsp. orange extract or essence
6 TB unsalted butter, softened…..1/2 tsp. dried orange peel
1/2 cup granulated sugar………….1/4 tsp. rum extract
2 TB cornstarch……………………..non-stick baking spray
For Glaze:
1-1/2 cup powdered sugar…………up to 3 TB milk (same as for cookies)
1/4 tsp. rum extract…………………1/4 tsp. orange extract
Sparkling Sugar in yellow, purple and green ~or~ edible gold glitter and/or gold, green & purple edible “pearls”
***
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder, cornstarch and salt in a small bowl. ~ Stir together milk and all extracts in a small bowl. Set both bowls aside.
Use an electric mixer to combine the butter with the granulated sugar until pale and fluffy, about 1 minute. Mix in the egg.
On low speed, add half of the flour and half of the liquid. Then gradually beat in the remaining flour ending with the liquid.
Use a smaller ice cream scoop to drop the dough onto the baking sheets (about 5 per sheet). * If you want “regular” size cookies, use small cookie scoop, so about 12 dollops per sheet. This is a CAKEY cookie (similar to Ricotta Cheese Cookies), so stickier and won’t form a ball. You may want to spray your ice cream scoop with the non-stick spray and then use a rubber scraper to push the dough out into dollops on your baking sheet.
Bake until the cookies just begin to brown on the edges (about 12-15 minutes). The cookies should be puffy and cakey.. Cool on the sheets about 5 minutes before removing to racks or paper to cool completely & glaze.
GLAZE: Whisk the extracts and milk (starting with about 2 tsp. and using up to 3 TB, as needed) into the powdered sugar ~ until smooth slightly-thinner consistency. (Adjust consistency by adding more milk or powdered sugar). Dip the cooled cookies upside-down in the glaze and set back onto a rack (with wax paper underneath).. Sprinkle the glaze with purple & green Sparkling sugar and edible gold glitter. If you have green, purple and/or gold edible pearls, you can add some of those on top too.
Makes about 10-12 super-sized cookies ~or~ 2 dozen "regular" size cookies
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