Hot Buttered Rum Cookies

3/4 cup YCC Hot Buttered Rum Mix

1 egg yolk

4-6 dashes Bangin’ Bitters Toasted Walnut Bitters

1/2 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Cream together Hot buttered Rum mix, egg, and bitters.

Add dry ingredients and mix to combine thoroughly

Chill mixture in fridge for at least 1 hour

Preheat your oven to 325 degrees.

Scoop TBSP portions of the mixture and roll into balls.

Place on parchment-lined baking sheet

Bake 10 minutes or just until cookies look slightly cracked on top

Remove while still soft and smack cookie sheet on counter 2-3 times to help cookies set and settle

Let cool on baking sheet for 3-5 minutes before removing to a wire cooling rack