Need this cookie recipe?

Question

My father remembers cookies his mother made always made this time of year. the cookies were made a month before christmas and stored in the closet to "set" , he recalls they had nuts and liquor in them with a "crumbly" consistency. He has had a rather bad year healthwise-cancer. I would really love to find a recipe for these, have looked for two weeks now! Anyone know of these? Would really appreciate the help!

Answer 1

H1!!!!
I hope these recipes will help you out:

Butter Rum Cookies

INGREDIENTS:
1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel
PREPARATION:
Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator.
Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel. Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes. Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.

---------------AND...

"Eggnog Cookies with Rum Butter Icing"

1 cup firmly packed dark brown sugar
1/2 cup unsalted butter, softened
1 large egg
2/3 cup prepared eggnog
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup unsalted butter
3 tablespoons rum
1 1/2 cups powdered sugar
1/4 teaspoon ground nutmeg
Preheat oven to 350°F.
In a large mixing bowl, cream brown sugar and first addition of butter until smooth and light. Beat in egg until well blended. Stir in eggnog.
Mix together flour, baking soda, salt, first addition of nutmeg and ginger in a medium bowl. Blend into creamed mixture until smooth. Using either a ¼-cup measure or a 2-ounce ice cream scoop, scoop level measures of dough onto ungreased cookie sheets, spaced 2½ inches apart.
Bake until cookies are golden and firm to the touch, about 15 minutes. Using a spatula, transfer cookies to a wire rack and let cool. When cookies are completely cool, decorate with icing.
To make the icing, melt remaining butter and combine with rum in a small mixing bowl. Stir in powdered sugar, 1/2 cup at a time, blending until smooth. Let sit for 15 minutes to thicken slightly. Spread icing on top of cooled cookies and garnish with remaining nutmeg.
Makes 14 cookies.

-------------AND...

Rum Balls

2½ cups finely crushed vanilla wafers
1 cup powdered sugar
2 tablespoons cocoa
3 tablespoons corn syrup
1 cup finely-chopped walnuts or pecans
1/3 cup rum
powdered sugar or sprinkles

Mix wafers, sugar, cocoa and nuts together. Blend thoroughly with wooden spoon. Add syrup and rum and mix well. Roll into 1-inch balls. Then roll in sifted powdered sugar or in the colored sprinkles. Using the round colored sugar balls adds some crunch. Let ripen in a cool area for at least a week. Store in tightly sealed plastic container to mellow. (Note: Rum Balls improve with age!)

----------------AND, LASTLY...

Rum-Raisin Chocolate Chip Cookies 1

The best part about this chocolate chip cookie recipe is that you can freeze the dough for up to a month without losing its quality.
I like to use quality dark rum because it is less sweet and has a stronger flavor than light rum. I also soak raisins in rum for at least 6 hours before attempting to put all other ingredients together. Without further ado, here are the ingredients.

Raisins 1 cups
Dark rum ¼ cup
Unsalted butter, softened 1 cup or 2 sticks
Granulated sugar ¾ cup
Dark brown sugar 1 cup
Eggs 2 large
Vanilla extract 1 Tbsp
All purpose flour 2½ cups
Salt ½ tsp
Baking soda 1 tsp
Semisweet chocolate morsels 2 cups

Marinate raisins in rum for at least 6 hours or overnight

Preheat oven to 350 degrees F., and line cookie sheets with parchment paper

Creaming butter and sugar (granulated and brown) together until light in color and fluffy.

Add eggs, vanilla extract and mix well.

Slowly add flour, baking soda, salt and combine just enough to moisten.

Gently fold in the rum soaked raisins, rum, and chocolate chips. Cover and let the dough rest for 10 minutes.

Drop dough by tablespoonful directly onto parchment-lined cookie sheets, spacing about 2" apart

Bake for about 10 minutes or until edges are brown but cookies are still soft

Cool them on baking sheets for about 5 minutes before transferring to wire racks to cool completely
This chocolate chip cookie recipe yields about 5 dozen delicious cookies. Store them in air tight containers for up to 1 week.

Answer 2

http://allrecipes.com/recipe/rum-sugar-cookies/detail.aspx

he will love these..
you could add a little bit of walnuts,or pecans,etc.