Barbado Rum Cookies

I made these cookies for our annual Christmas cookie exchange one year.  They make a lot and as you work through the batter as it warms up in the kitchen and cooking the batches, they change their shape from a flattened cookie to a more formed cookie.  I sprinkled some with icing sugar and others I put a Swedish gum candy in the centre prior to cooking.  I added to others a portion of a candied cherry.  They have a nice lime bite and were the most popular cookies in the house loved by both young and old.  I found the recipe in a book that Gina gave me after a trip to the Cayman Islands:  Barbara Currie Dailey’s Original Tortuga Rum Fever and Caribbean Party Cookbook: Recipes from the sol!  Island Fever Press Ltd, Cayman Islands British West Indies, 2001.

1 cup shortening
1-1/2 cup sugar
2 large eggs
1 tablespoon lime juice (I used the one from a bottle)
2 teaspoons fresh grated lime peel (I used the actual lime in my drinks of rum, all day while making cookies)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

6 tablespoons icing sugar
2 tablespoons water
2 tablespoons dark rum

In large mixing bowl, cream together the shortening and sugar until light. Beat in the eggs, one at a time, until well blended. Blend in the lime juice and grated peel.  In separate bowl, combine the flour, baking powder, baking sode and mix well.  Gradually add to the sugar mixture until well blended.  Chill dough for several hours. (I skipped this step only because it would be a lot hotter in Barbados than in my house in December.)  

Preheat oven to 350.  Shape dough into 1-inch balls, placing 2-1/2 inches apart on ungreased cookie sheet.  I used parchment paper.  Flatten each ball to 1/4 inch high using bottom of glass dipped in flour.  Make the glaze by blending all ingredients until smooth.  Using a pastry brush, brush glaze over each cookie.  Bake cookies 8-10 minutes until lightly golden and puffed. Remove from oven and cool on wire racks.