Stir rum, water and salt in small bowl until salt dissolves. Whisk flour, ginger, allspice, nutmeg and cloves in med bowl. Stir molasses and baking soda in large measuring cup and let sit until double in volume (15 minutes).
With electric mixer, beat butter and sugar on med high speed until fluffy, about 2 minutes. Reduce speed to med-low and gradually beat in rum mixture. Add 1/3 of flour mixture and beat until just incorporated, followed by half of molasses mixture. Add half of remaining flour, followed by remaining molasses and finally remaining flour mixture.
Using rubber spatula, give dough final stir (it will be very sticky). Cover bowl and refrigerate until stiff, at least 8 hours and up to 3 days.
Heat oven to 375. Line cookie sheets with parchment. Working with half dough at a time on heavily floured surface, roll out to 1/4" thickness. Use 3 1/2" cookie cutter, cut out 12 cookies, place 6 on each sheet, 1 1/2" apart. Bake until set and just beginning to crack, about 8 minutes, rotating rack halfway through.
Cookies can be stored in airtight container up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.2mg||6 %|
|Sodium 4946.8mg||171 %|
|Potassium 425.1mg||11 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 58.4g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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