A creamy rum frosting tops these flavorful drop cookies. Mincemeat, spices, and rum flavoring are added to a brown sugar dough. These cookies are a nice treat anytime in the fall or winter, or add to your cookie tray at Thanksgiving, or Christmas.

Mincemeat Drops with Rum Frosting

Ingredients: Parchment paper or small amount of vegetable shortening for preparing baking sheets Dough: 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoon ground nutmeg ½ cup unsalted butter, room temperature ¾ cup firmly packed dark brown sugar 2 large eggs 1 cup prepared mincemeat ½ teaspoon rum flavoring Rum Frosting: 3 tablespoons unsalted butter, room temperature 2 cups confectioners (powdered) sugar ¼ cup golden rum Tip: Use standard measuring cups and spoons or scales for accurate measuring. Directions: Preheat oven to 375 degrees F.  Prepare 2 large baking sheets; lightly grease with shortening, or line withparchment paper, or line with a non-stick baking mat. Dough: In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg; whisk together to mix. Set aside. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with arubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add mincemeat and rum flavoring; stir until mixed.  Add sifted flour mixture, stir until mixed. Bake:    Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 14 to 15 minutes or until very lightly browned and only a slight indentation remains when cookies are touched. Remove cookies from baking sheets with ametal spatula and place on a wire cooling rack to cool. Rum Frosting: In a small bowl, combine butter, confectioner’s sugar, and rum; beat until smooth. Spread a small amount of frosting on each cooled cookie. Tip: An ice cream scoop is ideal for making uniform-sized cookies. Makes about 3 dozen cookies TheBakingPan.com Recipe Adapted from  Bluestein, Barry and kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996