Which aren’t spheres, for some reason.
Rum extract comes in two varieties: the imitation, better-living-through-science version, and the natural version, which is boiled, concentrated rum. Guess which is better.
A bit more detail from the December 25, 1958 edition of The Winnsboro (Texas) News:
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Rum Bubbles
Crunchy pecan halves decorate tempting Rum Bubbles. After caroling, trimming the tree or when friends call, pass a try of assorted holiday cookies. Rum Bubbles are sure to be one of the stand-outs on that tray. The delicate rum flavor and the pecan half on top of each cookie make them especially popular. They’re a welcome gift for friends or neighbors, too. Exchanging cookies is a wonderful custom–it’s the way for you and your friends to enjoy a variety of traditional Christmas cookies. Rum Bubbles
2-1/4 cups sifted enriched flour Sift together flour, baking soda and cream of tartar. Cream together shortening and sugar until light and fluffy. Add egg and rum extract. Beat thoroughly. Cover and chill in refrigerator until firm, 2 to 3 hours. Shape into small balls and flatten with finger tips. Press pecan half into each cookie. Bake on ungreased baking sheet in moderate oven (375 deg. F.) 8 to 10 minutes. Makes about 5 dozen 1-1/2 inch cookies. These will keep about 1 week. |
From a box sold in River Forest, Illinois.
Rum Bubbles
2-1/4 cups sifted enriched flour
3/4 tsp. baking soda
3/4 tsp. cream of tartar
1-1/4 cups confectioners sugar
3/4 cup shortening, half butter or margarine
1 egg
1 tsp. rum extract
6 ounces pecan halves
Sift flour, baking soda, and cream of tartar.
Cream together shortening and sugar until light, fluffy. Add egg, rum extract; beat.
Add flour to creamed mixture. Cover, chill 3 hours. Press pecan half into each cookie.
Bake on ungreased baking sheet, 375 deg. 8-10 minutes.
Makes 5 dozen cookies.