2 weeks ago
Tuesday, April 13, 2010
Oh these are good.
They remind me of a pecan sandie type texture...almost 'dry', then you let it sit in your mouth, for just a moment and you meld in the powdered sugar and spices...it's good. I call these my Grandma cookies. They just seem like something served at a dainty tea luncheon.
With two little boys...I'm not having dainty tea anytime soon. But I'll enjoy the cookies during nap time!
Recipe from Martha Stewart's Cookies
1 3/4 c plus 2T flour
2t ground cinnamon (I used Saigon Cinnamon- YUM!)
2t freshly grated nutmeg (I used already ground)
3/4t coarse salt
3/4c (1 1/2 sticks) unsalted butter, room temp
1c powdered sugar- DIVIDED
1/4c dark rum (I used regular rum- it was in the cute little airplane bottles- I imagine with a great rum these would be even better)
1. Wisk flour, cornstarch, spices and salt in a bowl. Put butter and 1/3c powdered sugar and beat on medium speed in your mixer until pale and fluffy. Mix in rum and vanilla. Reduce to low and slowly add in flour mixture.
2.Divide dough in half. Place each on a piece of parchment paper and roll into a tight log (you know, by folding the parchment over onto itself and then using a ruler to make a tight roll) about 1 1/4 inch in diameter. Chill in freezer at least 30 minutes or up to 1 month (great for slice and bakes!)
3.Oven to 350 and bake on parchment for 15minutes or until just golden. Cool on wire racks for 10minutes and while still slightly warm put them in a ziploc bag and coat with powdered sugar (a few at a time so they don't break).
Can be stored in airtight containers at room temp for up to 2 weeks.
Posted by Rebecca (Indecisive Baker) at 12:35 PM