[CnD] Butter Rum Melt Aways
Butter Rum Melt Aways Makes 4 dozen cookies *Dough can be made 1 month in advanced, frozen, and sliced as needed. Ingredients: 1 ¾ cups plus 2 tablespoons all purpose flour 2 tablespoons corn starch 2 teaspoons ground cinnamon 2 teaspoon freshly grated nutmeg ¼ teaspoon ground cloves ¾ teaspoon coarse salt ¾ cups (1 ½ stick) unsalted butter, at room temperature 1 cup confectioner sugar ¼ cup dark rum 1 teaspoon pure vanilla extract Directions: 1. Whisk together flour, corn starch, spices, and salt in a bowl. Put butter and 1/3 cup confectioner sugar in a bowl of am mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy. Mix in rum and vanilla. Turn speed to low and gradually add in flour mixture. 2. Divide dough in half. Place each on a piece of parchment paper. Shape dough into logs. Fold parchment over dough. Using a ruler, roll and press into a 1 ¼ inch log. Wrap in parchment. Chill in freezer at least 30 minutes or up to 1 month. 3. Preheat oven to 350 degrees. Remove parchment and cut log into ¼ inch rounds. Space 1 inch apart on parchment paper lined baking sheets. Bake until just golden (15 minutes). Transfer cookies onto wire racks and let cool for 10 minutes. Gently toss warm cookies with remaining 2/3 cups confectioners sugar in a re sealable plastic bag. Cookies can be stored in an airtight container at room temperature up to 2 weeks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Charms
Chocolate Charms Makes 3 dozen cookies Ingredients: 2 cups all purpose flour ¼ cup unsweetened cocoa powder, plus more for dusting ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature ¾ cups sugar 1 teaspoon pure vanilla extract, optional Directions: 1. Sift together flour, cocoa powder, and salt in a bowl. 2. Place butter in an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy (5 minutes). Add sugar and beat 2 minutes more until light in color and fluffy, occasionally scraping down sides of bowl with spatula. Add vanilla if using. Add flour mixture and combine on low speed (scraping bowl with spatula if necessary), until flour is just incorporated and dough sticks together when squeezed with fingers. Form dough into a flatten disc and wrap in plastic. Chill until firm (at least 1 hour). 3. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. 4. Using a spoon, form dough into 1 inch balls and place on prepared baking sheets. Bake until firm (20-25 minutes), rotating half way through. Cool completely on wire rack and dust with cocoa powder just before serving. Cookies can be stored in airtight container at room temperature up to 1 week. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
