Walnut Rum Cookies

These didn’t spread out quite like I thought they would, but they sure did taste good.  And they were particularly tasty warm.   I need to figure out what flour-blend works best with cookies to get the texture just right.  But I really don’t mind all the “experiments;” nor do my friends who have all volunteered to be my taste-testers!  More cookies to follow…

Ingredients

2 1/4 cups walnut pieces, toasted
6 tablespoons butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 1/2 teaspoons dark rum
1/2 cup all purpose, gluten-free flour (I used 1/4 cup sorghum flour, 1/4 cup tapioca starch)
1/2 teaspoon xanthan gum
1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees with racks in lower and middle positions.
2. Finely chop 1 1/2 cups walnuts; coarsely chop the rest, and set aside.
3. Beat butter and brown sugar in electric mixer until light and fluffy, 3 to 4 minutes. Beat in egg and rum. Stir in flour, xanthan gum and salt. Mix in finely chopped walnuts.
4. Drop dough (about 2 teaspoons per cookie) onto large parchment-lined cookie sheets, spacing 3 inches apart. Bake 4 minutes; remove from oven, and sprinkle tops with reserved coarsely chopped walnuts. Rotate cookie sheets; bake until golden brown around edges, 4-5 minutes more.
5. Transfer cookies, on parchment, to wire racks; let cool 10 minutes. Remove from parchment and let cool completely on racks.

Enjoy!

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