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Frosted Butter Rum Brickle Bites

The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons rum extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 package (8 ounces) brickle toffee bits
  • ICING:
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 1/2 teaspoon rum extract
  • 2 to 3 tablespoons 2% milk

Directions

  • Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets.
  • Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

Test Kitchen tips
  • You'll know these cookies are done when the toffee bits around the edges just start to melt and the edges of the cookies are lightly browned.
  • This icing is thick and buttery with a hint of toasted flavor. It would also enhance pecan shortbreads or pumpkin cookies.
  • Nutrition Facts
    1 cookie: 112 calories, 6g fat (4g saturated fat), 15mg cholesterol, 89mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.
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