These melt-in-your-mouth treats are fragrant with warm spices of cinnamon, nutmeg, clove, and vanilla. They are also infused with a healthy dash of dark rum. The dough can be made up to one month in advance, frozen, and sliced to bake as needed.
Recipe information
Yield
Makes about 4 dozen
Ingredients
Preparation
Step 1
Whisk together flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup confectionersā sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
Step 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 1Ā 1/4-inch-thick log. Wrap in parchment. Chill in freezer at least 30 minutes or up to 1 month.
Step 3
Preheat oven to 350Ā°F. Remove parchment. Cut logs into 1/4-inch-thick rounds; space 1 inch apart on parchment paperālined 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 cup confectionersā sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
