INGREDIENTS

• 1 oz Kasama Rum

• ½ oz Pandan syrup

• ½ oz lime juice

• 2 oz pineapple juice

PREPARATION

1. Prep #1 — Measure walnuts, crush, then place in a small bowl. Next, pour Kasama Rum into the same bowl, mix, and let soak at room temperature for 12 hours (or overnight). Following the soak, preheat oven at 300 degrees F and bake walnuts for 12 minutes, remove from oven, and let cool. When cool, place cashews into a bowl. Proceed to Prep #2
2. Prep #2 — Mix brown and granulated sugar together in a bowl. Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into another bowl.
3. In a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until creamy, then add sugar mixture, followed by eggs and vanilla, beating after each addition to combine, about 2 minutes total.
4. Continue to mix on medium-low speed while adding flour mixture, then oats, then mixed dried fruit, then baked walnuts, then white chocolate chips, about 2 minutes total.
5. Chill dough in refrigerator for 3 hours, or chill in freezer for 30 minutes.
6. Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop the dough 13⁄4 tablespoon balls (#40 recommended) placing on cookie sheet, 3 inches apart.
7. Bake 10-12 minutes or until lightly brown. Let cookies cool on baking sheet for 5 minutes, then move to a cooling rack for 10 minutes to fully set. Enjoy!