BUTTERED RUM MELTAWAYS

BUTTERED RUM MELTAWAYS image

Yield 48 cookies

Number Of Ingredients 10

1 3/4 cups + 2 Tbspn all purpose flour
2 Tbspn cornstarch
2 tspn ground cinnamon
2 tspn freshly grated nutmeg
1/4 tspn ground cloves
3/4 tspn coarse salt
3/4 cup (1 1/2 sticks unsalted butter (room temperature)
1 cup confectioner's sugar
1/4 cup dark rum
1 tspn pure vanilla extract

Steps:

1. Whisk together flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup confectioner's sugar into the bowl of electric mixer. Beat on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix 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 pressinto a 1 1/4 inch thick log. Wrap in parchment. Chill in freezer at least 30 minor up to 1 month. 3. Preheat oven to 350 degree F. Remove parchment. Cut logs into 1/4 inch thick rounds; space 1 inch apart on parchment paper-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks, let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cups of confectioner's sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.