Rumnog Pecan Cookies

• 13 cup corn oil
• 14 cup milk (original had soy & rice milk)
• 1 cup sugar, plus 2 tablespoons
• 1 tablespoon molasses
• 2 tablespoons dark rum (I use Black Seal or Myer's Punch)
• 1 12 teaspoons vanilla extract
• 1 12 cups flour
• 14 cup cornstarch
• 1 12 teaspoons baking powder
• 14 teaspoon baking soda
• 12 teaspoon nutmeg, freshly grated, plus more for garnish (optional)
• 12 teaspoon ground cinnamon
• 12 teaspoon salt
• 2 cups pecans, coarsely chopped
• 2 tablespoons margarine, at room temperature (I use Smart Balance)
• 2 cups confectioners' sugar, plus more as needed
• 2 tablespoons milk
• 2 tablespoons dark rum
• 14 teaspoon vanilla extract
• colored sprinkles, for garnish (optional)

1. Position an oven rack in the middle of the oven; preheat to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. For the cookies: Combine the oil, milk, sugar, molasses, rum and vanilla extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until slightly foamy.
4. Stop the motor and use a fine-mesh strainer to sift in the flour, cornstarch, baking powder, baking soda, spices and salt.
5. Mix well on low speed until a soft dough forms.
6. Place the chopped pecans on a flat plate or piece of wax paper on a work surface.
7. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits).
8. Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes or until the cookies have puffed a bit and do not look raw.
9. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy.
11. Stop the motor and add the confectioners' sugar; use a fork to combine.
12. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved.
13. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired.
14. Allow the icing to become firm before storing the cookies.

corn oil, milk, sugar, molasses, dark rum, vanilla, flour, cornstarch, baking powder, baking soda, nutmeg, ground cinnamon, salt, pecans, margarine, sugar, milk, dark rum, vanilla, colored sprinkles

Taken from www.food.com/recipe/rumnog-pecan-cookies-403410 (may not work)