Friday, December 2, 2011

Rum Meltaways

These buttery, melt in your mouth cookies are a classic.  Rum and nutmeg have been added here for a little special something, but they're great made with vanilla alone if that's your preference (coconut, almond, lemon, and lime are fantastic add-ins as well). 
This recipe is only just slightly adapted from Joy of Baking.  They couldn't be easier to make and are oh so tasty!

Rum Meltaways
Adapted from Joy of Baking

3/4 cups powdered sugar for coating

1 1/2 cups flour
1/2 cup corn starch
1/4 tsp salt
1 cup butter, softened
1/4 cup powdered sugar
1 tsp rum extract
1/2 tsp vanilla extract
1/8 tsp grated nutmeg

1.  Preheat the oven to 350°.  Line baking sheets with parchment paper.  Place the 3/4 cups powdered sugar into a medium bowl.  Set aside.

2.  In a medium bowl, whisk together the flour, corn starch, and salt.  Set aside.

3.  Combine the butter and 1/4 cup powdered sugar in the bowl of a stand mixer.  Beat until smooth and creamy.

4.  Add the extracts and nutmeg to the butter mixture.  Beat until thoroughly blended.

5.  Add the flour mixture to the bowl.  Beat on low speed until the dry ingredients are just incorporated.

6.  Scoop rounded tablespoonfuls of the dough onto the prepared baking sheets, leaving 1" between each.

7.  Bake for 9-10 minutes or until the bottom edges are just golden.  Transfer the cookies, on the parchment paper, to racks to cool for about a minute.

8.  Roll each cookie in the powdered sugar to coat.  Return the cookies to the parchment paper to  cool completely.  Serve!

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