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
