Buttered Rum Cookies

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. (makes about 4 dozen)

Ingredients:
1 ¾ cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
¼ teaspoon ground cloves
¾ teaspoon coarse salt
¾ cup ( 1 ½ sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
¼ cup dark rum
1 teaspoon pure vanilla extract

1. Whisk together flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup confectioners’ sugar into the bowl of an electric mixer fitted with the paddle attachment. Beaton 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 press into 1 ¼ inch thick log. Wrap in parchment. Chill in freezer at least 30 minutes or up to 1 month.
3. Preheat oven to 350F. Remove parchment. Cut logs into ¼ 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 cup confectioners’ sugar in a reseal able plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Of course if appropriate, these are super delicious with hot buttered rum. The mom-to-be may not appreciate the rum, but you can always whip up some virgin versions. Hot apple cider is a nice complement as well.

Bag these up for guests to take home as favors, or place them in the ever so popular Chinese food take out containers.

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