Spicy Cocoa Snaps

Oxmoor House
Dark rum and coriander add a surprising Caribbean flair to these slice-and-bake cookies.
about 4 dozen


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1 1/2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon pepper
3/4 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons dark rum


Combine first 8 ingredients; stir well. Beat butter in a large bowl at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in rum. Gradually add flour mixture, beating just until blended after each addition. Cover and chill dough 45 minutes.

Shape dough into a 13" log on wax paper; wrap and freeze log 1 hour or until firm.

Cut frozen log into 1/4" slices, and place on lightly greased cookie sheets. Bake at 350° for 12 minutes. Remove to wire racks to cool completely.

Created date

October 2003