Ah, you know how it goes. One of my new projects is fun booze-themed cookies without the booze. As with any recipe testing, sometimes something comes out right in the first tweak to the recipe or two, and sometimes you end up with 3-4 batches with no end in sight! Luckily for me, all the testers that I’m baking end up delicious either way, even if they’re not where I want them. Lucky for you too, since you get the recipe!
This was version 2.0 of my Fireball cookie recipe, which is being taken in a different direction, but I must say these came out awfully tasty. They’re basically Cinnamon Mexican Wedding Cake Cookies! They’re tender cookies with lots of cinnamon and some pecan pieces for a little crunch. I hope you enjoy.
Fireballs 2.0:
For the dough:
- 1/2 pound butter, softened
- 6 ounces brown sugar
- 2 eggs (or egg replacement)
- 1 tsp rum extract
- 3 tbsp milk of choice
- 14 oz flour
- 2 tbsp cocoa powder
- 2 tbsp cinnamon
- 2 tsp baking powder
- 2 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground black pepper
- 1 1/2 ounces pecan pieces
For the dusting:
- 1/4 cup powdered sugar
- 1 tbsp ground cinnamon
Let’s get started!
- Preheat your oven to 350F.
- Cream together your softened butter and brown sugar until light and fluffy.
- Add your cinnamon and mix until combined.
- Beat in your egg and the rum extract.
- Mix in your baking powder, cocoa powder, salt, nutmeg, black pepper, and flour just until a cohesive dough is formed.
- Stir in your pecan pieces.
- Drop in rounded tablespoons onto a sheet pan lined with parchment paper, leaving an inch or two between cookies.
- Bake for 10-12 minutes, or until the bottoms are golden.
- Allow to cool completely.
- Once cooled, roll in the dusting mixture. (Tip: Putting the dusting mixture in a ziploc bag and using the shake and bake method to coat them works well!)
Enjoy!
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