If you are looking for an extra special cookie to make for your cookie platter this year, you’ll totally want to make a batch of these buttered rum meltaway cookies.
I made these cookies last year and everyone LOVED them.
Ingredients
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup unsalted softened butter
1 cup powered sugar
1/4 cup dark rum
1 teaspoon vanilla extract
Directions
Combine butter and 1/4 cup powdered sugar until light and fluffy. Mix in vanilla and rum. Slowly add the flour, cornstarch, cinnamon, cloves, nutmeg, and salt and combine.
Place the dough onto a piece of parchment paper. Fold the parchment over the dough and roll into a log that is about 1 1/2″ thick. Wrap in parchment. Place in the freezer for at least an hour or until firm.
Preheat oven to 350 degrees. Remove dough from parchment and slice into 1/4″ slices (or if you are a rebel like me, slice it a little wider. Place on lined cookie sheets {I use silpats*} and bake about 15 minutes.
Let cool about 15 minutes. Gently toss cookies in remaining 3/4 cup powdered sugar. Brush excess sugar away from cookies and enjoy! Makes 30 cookies.
Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share*
*Direct link to an Amazon.com product
Melissa W. says
is it a 1/4 of a cup of rum? I’m thinking so, but thought I would ask before I tried making these this afternoon 🙂
Mavis says
Hi Melissa, YES, 1/4 cup of rum. 🙂
Melissa W. says
Thank You – They are in the freezer now … can’t wait to bake them this evening 🙂
Tracy says
Hi Mavis,
Do you use 1/4 cup of powdered sugar in the dough or 1/3 cup? Otherwise it doesn’t add up to 1 cup. I’ve already mixed it using 1/4 cup so we’ll see how they turn out. I’m sure they will still be yummy.
Mavis says
Hi Tracy, I use 1/4 IN the dough and use 3/4 cup to drop them into for powdering. 🙂 I hope you like them. I like mine with tea.
Trisha says
I am making these (1st time) for a cookie exchange and they taste very flour(y)