Dark rum didn’t used to make me think of Christmas.
Now it does.
The Jamaican rum and spice in these buttery cookies make my whole house smell like the holidays.
They’re easy slice-and-bake cookies, which is a good thing around here.
I’m not big into rolling dough.
Not with antsy toddler hands and a hot kitchen.
These are keepers. I’ve made them several times since I found the recipe last year and they really are a no-fail Christmas cookie.
They’re crumbly, Christmasy and poppable.
They go well with a little reggae.
Buttered Rum Meltaways
adapted from Martha Stewart
- 1 3/4 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1/4 cup dark rum
- 1 teaspoon pure vanilla extract
In small bowl, whisk together flour, cornstarch and spices.
In a large bowl or bowl of standmixer, beat butter and 1/3 cup confectioners’ sugar on medium speed until light and creamy. Beat in rum and vanilla until well-combined. With mixer on low, beat in flour mixture until just combined.
Divide dough into two pieces. Using parchment paper, roll each piece into a log until it measure 1 1/4-inch wide. Wrap the logs in parchment paper and place in freezer for at least 1 hour. Dough can be frozen for up to one month.
When ready to bake, preheat oven to 350. Line cookie sheets with parchment paper. Slice 1/4-inch thick cookies from the logs and space about 1 inch apart.
Bake for about 15 minutes, or until cookies are lightly browned. Place cookies on wire rack to cool for 10 minutes. Place remainder of confectioners’ sugar in a plastic or paper bag. Toss warm cookies in sugar and place them back on rack to cool completely.
Martha says they keep for up to two weeks in an airtight container in the refrigerator, but we usually consume ours within two days.