These gingerbread cookie “shots” are covered in white chocolate, then filled with RumChata for a grown-up version of Milk and Cookies. Mmm mm good!
RumChata is a cream liqueur manufactured in Wisconsin. The recipe includes rum, dairy cream, cinnamon, vanilla, sugar and other flavorings. It’s name is a portmanteau of rum and horchata; the liqueur is designed to taste like a mixture of the two.
Preheat your oven to 350° (or what is recommended on the cookie recipe).
NOTE: Keep dough refrigerated; if it gets too warm it will bake up too soft to hold its shape.
Grease a small- to medium-sized muffin tin with butter or cooking spray. Create a ball of cookie dough, about 1 to 1 1/2″ in size (depending on the size of your muffin tin), roll it out flat on a floured surface to about 2-3 millimeters thick, then using a biscuit cutter cut out 3″ rounds (depending on the size of your muffin tin you may need to use a bigger size).
Using your fingers or a greased shot glass gently press the dough into the greased muffin tin up the sides and on the bottom, making sure there are no air bubbles.
Bake for 7 to 12 minutes, or until the cookies are set. When you take out the tin, use a greased shot glass to gently press down the center of each cookie to create the pool for the RumChata. Be careful not to poke a hole in the cookie.
Set the tin aside to cool for about 3-4 minutes. Remove cookies and let them cool completely.
Pour some white chocolate wafers into a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until wafers are fully melted.
Paint the inside of each cookie dough cup with the melted white chocolate, swirling the cookie around to make sure there is an even coat of white chocolate. If desired, sprinkle the edge with some sparkling sugar. Place cookies on a baking sheet or platter and refrigerate until the white chocolate has hardened.
When ready to serve pour some RumChata into each cookie “glass”. Enjoy.
Replace alcohol with milk, chocolate milk, Horchata, or (not too) hot chocolate
Use any type of dense cookie dough (to hold the shape of the muffin tin). Store bought sugar cookie dough isn’t firm enough, but by adding some flour when you roll it out should help it keeps its shape better.
Try using milk chocolate to line the cookies.
Liqueur substitutions: Godiva Chocolate Liqueur, Kahlúa Coffee Liqueur, Baileys Irish Cream, Amaretto Liqueur, Hazelnut Liqueur
Keywords: Cookie Shots, Cookies and RumChata, RumChata, Grow-up cookies