If you are looking for a melt in your mouth let me lick the crumbs off my sweater these are one of the best cookies I have ever tasted good… Then you need to drop everything, call your neighbor, and trade a tube of Crest toothpaste from your stockpile for 1/4 cup of rum just so you can make a batch.
I was a little hesitant to make these cookies. The directions called for wrapping the dough in parchment, rolling it into a log shape and placing it in the freezer to chill. I was worried. I thought for sure I’d mess up the freezer step somehow and that my dough would turn rock solid and I wouldn’t be able to slice my carefully wrapped dough log into perfect coin shaped cookies.
I had made the dough following the directions to a T. I placed my dough in the freezer, answered a ringing phone… then promptly forgot about the dough until the next morning. Nice.
Luckily, it all worked out. I used a serrated knife and was able to cut about 24 cookies from the log. According to the recipe I should have been able to get 48 cookies from this batch. So either Martha was wrong… or my slices were too wide. Whateva…
All I know is these cookies rock!
Monkey Boy and The Girl liked them too. The poor HH missed out though… by the time he came home from work… the three of us had polished off the whole batch.
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 dark rum
1 teaspoon vanilla extract
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 350º. 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 2/3 cup powdered sugar. Brush excess sugar away from cookies and enjoy!
Adapted slightly from Martha Stewart’s Cookies Book
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