Rum Coffee Cookies

Rum Coffee Cookies

Prep Time: 15 mins Cook Time: 12-15 mins 

Serving Size: 18 cookies


  • 3/4 cup butter (room temp)

  • 1 cup sugar

  • 1/3 tsp Vanilla

  • 1/2 tsp salt

  • 1/2 cup dark rum

  • 2 tbsp instant coffee

  • 3 cups flower

  • 2 tsp baking powder

  • 1 cup toasted almonds (chopped)

  • Confectioner's sugar


  • Heat oven to 375° 

  • Heat rum in sauce pan, then add coffee. Cool rum mixture a bit.

  • Lightly grease baking sheet or use parchment paper

  • Cream butter, sugar, salt vanilla with mixer, about 1 minute.

  • Add rum mixture to batter and mix well.

  • Combine dry ingredients and incorporate. Fold in nuts.

  • Shape into 1 inch balls and press with damp fork (dunk in water)... crisscross style.

  • Bake for 12 - 15 minutes or until lightly brown. Cool then dust with powdered sugar.


  • Absolutely toast the almonds whole until they start to generate that smokey smell.  Flip frequently on a medium-low skillet. Almonds will have brown spots.  Then, chop on cutting board.  Watch... if you take your eye off them, almonds can burn easily, but you can still use!  

  • Always use best ingredients.  Flour (McArthur), highest quality vanilla (bean paste if possible), and organic good quality butter. 

  • These are as great frozen, as they are fresh!