contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Category: holiday recipes

Embossed Spice Cookies with Butter Rum Glaze

Patricia @ ButterYum

fullsizeoutput_3f90.jpeg

Fall is officially here! That means holiday baking is just around the corner. Today I’m sharing with you a delicious recipe for Spice Cookies with Butter Rum Glaze that I know your friends and loved ones are going to devour! Not only because they taste amazing, but because they look so elegant…. and you don’t have to be a pastry chef to achieve these results. Let me show you how to make them.

A big Thank You to Jessica at Embossed for providing the paisley embossed rolling pin used in this post.

how.to.make.embossed.cookies.jpeg

After making the cookie dough, roll it between two layers of wax paper (or parchment) to 1/4-inch thickness. I like to use rolling guides to ensure all the cookies are the exact same thickness.

fullsizeoutput_3f96.jpeg

Remove the top layer of wax paper…

DSC_1733.JPG

And use an embossed rolling pin to imprint the cookie dough with the pattern. No need to dust the pin or cookie dough with extra flour.

fullsizeoutput_3f97.jpeg

Pretty!

DSC_1742.JPG

Use a cookie cutter to cut the dough. I’m particularly fond of double-sided scalloped cutters.

embossed.cookie.recipe.jpg

Place the cookie cutouts on a silpat or parchment-lined half sheet pan. I tested both baking surfaces and both work well, but the silpat produced a slightly nicer finished appearance on the bottom of the cookies.

fullsizeoutput_40ae.jpeg

Now here’s the important part - chill the dough for at least 30 minutes before baking. This is a good time to preheat the oven.

embossed.cookie.glaze.jpg

While the cookies are baking, make the glaze and keep it covered with a wet paper towel when not using (to keep it from crusting over).

DSC_1776.JPG

Remove the baked cookies from the oven and brush on the glaze while the cookies are still warm.

rum.glaze.recipe.jpg

Since the cookies are still warm, the marks left in the glaze by the pastry brush will melt into a smooth finish. Allow glaze to dry for an hour or two before serving. These cookies are best served within 24 hours.

embossed.spice.cookies.butter.rum.glaze.recipe_butteryum

Items used to make this recipe:

(affiliate links)


Embossed Spice Cookies with Butter Rum Glaze

makes 25 cookies (2.75-inch or 7cm round)

Printable Recipe

Ingredients

Cookies:

  • 6 tablespoons unsalted butter, room temperature

  • 1/3 cup PLUS 2 tablespoons packed brown sugar

  • 1/4 cup molasses

  • 1 large egg

  • 1 3/4 cups PLUS 2 tablespoons all purpose flour 

  • 1 tablespoon dutch-processed cocoa powder, sifted

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon finely ground black pepper

  • 1/4 teaspoon fine salt

Glaze:

  • 2/3 cup confectioners sugar, sifted

  • 1 tablespoon melted butter

  • 1 tablespoon rum

  • 1/2 teaspoon pure vanilla extract

Directions

To make the cookies:

  1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed for 2 minutes, until light and fluffy, scraping bowl as needed; add egg yolk and mix until fully combined.

  2. In a mixing bowl, whisk together all the remaining cookie ingredients (do not add the glaze ingredients).

  3. Slowly add the dry ingredients to the mixer set on low speed and mix until no traces of dry ingredients remain.

  4. Roll dough to 1/4-inch thickness between two sheets of wax paper, then peel the top layer of waxed paper off and use embossed roller to imprint pattern.

  5. Use desired cutter to cut shapes, then carefully remove scraps but don’t attempt to move the cutouts (place scraps into an airtight container or zip-top bag until you have enough to reroll).

  6. Carefully place waxed paper with cutouts onto sheet pan and chill for at least 30 minutes. 

  7. Preheat oven to 325F and place rack in center position.

  8. Remove chilled cutouts from refrigerator place cutouts on prepared sheet pans; bake for 9-10 minutes, leaving at least 1-inch of space between cookies (12 cookies per sheet).

  9. Bake for 9-10 minutes; remove from oven and rest for 5 minutes before glazing.

To make the glaze:

  • While the cookies are baking, make the glaze by whisking confectioners sugar, melted butter, rum, and pure vanilla extract together in a small bowl; cover with wet towel to keep from drying.

  • Brush an even layer of glaze on cookies while they’re still warm (about 5 minutes after the cookies are removed from the oven).

  • Allow glaze to set before serving cookies, about 30 minutes.

Notes

  • Instead of dusting your counter and rolling pin with flour (which can make the dough scraps too dry to reuse), roll the cookie dough between layers of wax paper (or parchment paper).

  • Cookie dough can be made ahead and chilled in an airtight container for a day or two or frozen for up to a month. Allow the dough to come to room temperature (in its storage container) before rolling (don’t forget to chill cutouts for 15-20 minutes before baking).

  • To bake cookies ahead, do not glaze. Store unglazed cookies in airtight container between layers of waxed paper and chill or freeze. Thaw overnight in container, then gently reheat cookies in warm oven before glazing.

  • Cookies are best served within 24 hours of glazing (after that, the glaze will either turn gooey or it will crystalize and look chalky).

adapted from embossedco.com

Blueberry Delight Slab Pie

Patricia @ ButterYum

blueberry.delight.bars_butteryum

Blueberries are my favorite berry, especially tiny wild Maine blueberries. Here the delectable little orbs are featured in a triple-layer slab pie that can be made up to 3 days ahead of time. Alternatively, you can make the individual components separately and assemble everything a few hours before serving. Need to feed a crowd? The recipe can easily be doubled (see my notes below).

When brought to a gathering a few days ago, this was a hit. Several people told me they’d happily eat the entire batch. Requests for the recipe quickly followed. It’s a winner.

Start by making a simple crust from flour, melted butter, and finely chopped pecans. Bake and cool completely.

creamy.vanilla.filling_butteryum

Next, spread the creamy vanilla filling on the crust.

DSC_9594.JPG

Lastly, add the luscious homemade blueberry topping. That’s it - super simple.

blueberry.delight.bars_butteryum

To cut neatly, it’s best to press a sharp knife straight down, without dragging, then lift the knife straight up, wipe clean, and repeat. If you drag a knife through, the crumbly crust and creamy filling make a huge mess. Of course, it’ll still taste amazing, but it just won’t be very pretty.

blueberry.delight.slab.pie_butteryum

Enjoy!

Items used to make this recipe:

(affiliate links)


Blueberry Delight Slab Pie

makes 24 servings (2x2-inch squares) *recipe may be doubled - see notes below

Printable Recipe

Ingredients

Crust:

  • 1 cup all purpose flour

  • 8 tablespoons salted butter, melted

  • 3/4 cups finely chopped pecans

Filling:

  • 4 ounces cream cheese, room temperature

  • 1 cup confectioner’s sugar

  • 3/4 teaspoons pure vanilla extract

  • 1/8 teaspoon fine salt

  • 1 cup heavy cream

Topping:

  • 3 cups blueberries (fresh or frozen)

  • 6 tablespoons granulated sugar (or more if needed)

  • 2 tablespoons cornstarch

  • zest of 1 lemon

  • 2-3 teaspoons freshly squeezed lemon juice

Directions

To Make the Crust:

  1. Preheat oven to 350F and place rack in center position.

  2. In a medium bowl, combine the flour and melted butter together until no traces of dry flour remain.

  3. Press the flour mixture into the bottom of a quarter sheet pan (9x13x1); sprinkle the chopped pecans evenly on top and press them into the soft flour/butter layer.

  4. Bake crust in preheated oven for 30 minutes; remove from oven and cool completely.

To Make the Filling:

  1. In a large bowl, use a hand mixer to whip the cream cheese, confectioners sugar, salt, and vanilla until very soft (several minutes); set aside.

  2. In a medium bowl, use a hand mixer to whip the cream until stiff peaks form; add about 1/4 of the whipped cream into the cream cheese mixture and mix well.

  3. Using a rubber or silicone spatula, carefully fold the remaining whipped cream into the cream cheese mixture until fully combined.

  4. Spread mixture evenly over cooled crust; chill until ready to top.

To Make the Topping:

  • In a large saucepan, combine the blueberries, sugar, cornstarch, and lemon zest over medium-high heat, stirring very frequently, until mixture reaches a full boil; stir constantly for 3 minutes before removing from heat.

  • Stir in lemon juice and taste to see if the mixture is sweet enough (I used Wyman’s frozen wild blueberry - if the berries you’re using are more tart that the ones I used, you’ll need to add more sugar); allow mixture to cool completely.

  • Spread blueberry filling evenly on top and chill. Serve cold.

Notes

  • If you’re tempted to double the creamy filling (and you may very well be), use a 9x13-inch cake pan or casserole dish instead of a 1-inch tall quarter sheet pan.

  • To double the recipe, use a 13x18x1 half sheet pan or a 2-inch deep half sheet pan if you make the creamy filling extra thick.

  • Ideally, chill for several hours before serving.

  • Can be assembled up to 3 days ahead.

  • Cover before refrigerating to prevent flavor transfer.