Today’s cookies are brought by Valerie of Une gamine dans la cuisine. I’ve known Valerie’s blog just for a little while but it was love at first sight. I adore her photography style, the mood she sets in her photos. Plus she loves chocolate and baking (and she’s a Virgo just like me), so we instantly became friends.
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Hello, everyone! My name is Valerie and I’m honored to be guest posting on Roxana’s blog today! I can’t believe that I just “met” Roxana a few short months ago. Since I’m addicted to Pinterest I quickly became a fan of her group Pin boards {“For my sweet tooth” has become my happy place.} So of course I jumped at the chance to contribute to her scrumptious blog.
These cookies are mounds of rich, buttery self-indulgence. They don’t have the texture of traditional Mexican wedding cookies, but they’d definitely be in the wedding party. Normally I’m a soft, chewy, messy cookie fan, but the delicate crunchiness of these cookies actually works in their favor- the crumbly texture allows the butter, chocolate, and rum to stand out, deliciously! And who can resist a plump cookie?
These cookies leave white, sugary traces of themselves just about everywhere. If you make them, I’m afraid you’ll have to share (or eat them whilst everyone is out shopping for you). 
Ingredients
- 3/4 cup (that’s 1 1/2 sticks) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon dark rum (or strong brewed coffee, cooled)
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 oz chopped bittersweet chocolate (semi-sweet is okay too!)
- 1 cup chopped walnuts or pecans
- 1 cup confectioners’ sugar (for sprinkling)
Instructions
- Preheat the oven to 350 F. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla, rum (or coffee, if using), salt and sugar. Beat on medium-high speed until creamy- about 3-5 minutes. Add the flour and cinnamon and beat until well combined. Switch over to a large rubber spatula and stir in the chocolate and nuts until evenly distributed.
- Form the dough into 1-inch round balls. {Note: I managed to make 19 cookies.} Place the balls of dough on prepared sheets, leaving about 1/2-inch of space between each. Bake for 18-20 minutes, until the edges are golden brown and tops are very dry. Remove the sheets from the oven and onto a cooling rack.
- Whilst still warm (about 8 minutes after coming out of the oven), sift desired amount of confectioners’ s over the cookies.
- Devour and enjoy!
Notes
Adapted from the little red house
Happy Holidays!
Thanks for inviting me into your posh corner of the internet, Roxana! xo
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{ 17 comments… read them below or add one }
Thank you for sharing your lovely home with me today, Roxana! I’m so happy to be among the 25 recipes to Christmas contributors!
These cookies look so thick and perfect for the holidays – great recipe!
I’m all for a buttery, sugary cookie – add rum and chocolate, and there’s no way I can say no. In love!
It’s great to see you here, Valerie. Those rum snowballs looks delicious.
Oh, how I love plump cookies. These look terrific!
I am also a Valerie newbie, and I looove her style! She is one talented girl! I mean, look at these cookies… freakin’ incredible!
Sweet! This is how to do holiday treats! Hehehe. I can eat a whole batch of these. Wonderful job, Valerie!
These beauties are lovely Valerie, I bet they would be hard to sneak since the powdered sugar would give you away. Love this season of baking and candy making and giving to others.
I just recently ‘met’ Valerie myself, and am loving her deliciousness – these included! I am intrigued by the different texture, I love the soft richness of a traditional wedding cookie, but I also love a crunchy cookie, so I KNOW I would love these! thanks for sharing!
I agree with you on Valeries blog! She set such a lovely mood with her inviting photos. Oh and these cookies sounds AMAZING!!!!
Another Virgo…no wonder I like Valerie too;) These are so tempting and I just love this idea for a holiday cookie. I may have to sneak a few extra just for me:)So nice to see Valerie here. Hope you are both having a nice week:)xx
It is fun to read so many different kinds of cookies during the holidays…..especially the ones with booze! Those cookies look and sound delicious:-) Hugs, Terra
Wow Valerie, these are nothing like my moms snowballs…fantastic recipe!
These look delicious. I love the rustic charm of your photos. I think these are going on the menu for New Years Eve to be enjoyed after the Prime Rib.
Can’t wait!
Thanks for the recipes. Is there a way to make printing the picture optional? It uses a lot of ink. Thank you.
Hi Caroline,
I’ll have to talk with my designer. Thanks for pointing that out
Roxana
these came out delicious! although they definitely taste better while still warm. i used light rum instead of dark – does that considerably impact the flavor?
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