2 1/2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 16 tablespoons (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 1 1/2 teaspoons rum extract 1/2 cup confectioners' sugar 1/2 teaspoon ground nutmeg
Heat oven to 400F. Line 2 baking sheets with parchment paper.
Combine flour cream of tartar, baking soda, and salt in bowl. In mixer bowl, combine butter and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated, scraping sides of bowl. Reduce speed to low and add flour and mix until just combined.
Roll dough into 1-inch balls (about a tablespoon of dough makes a 1-inch ball). Place balls 2 inches apart on baking sheets. Press balls flat with the greased bottom of a measuring cup to make 1/2 inch rounds. bake until edges are lightly browned, 8 to 10 minutes. (I have to rotate my baking sheets halfway through top to bottom and front to back because my oven isn't very even.)
Cool cookies 5 minutes on sheets then transfer to wire racks to cool completely. Combine confectioner's sugar and nutmeg and dust cookies lightly.
You can use rum instead of rum extract but the flavor won't be as intense.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mmmag
no subject
Date: 2010-12-24 08:26 pm (UTC)2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 teaspoons rum extract
1/2 cup confectioners' sugar
1/2 teaspoon ground nutmeg
Heat oven to 400F. Line 2 baking sheets with parchment paper.
Combine flour cream of tartar, baking soda, and salt in bowl. In mixer bowl, combine butter and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs and rum extract and mix until incorporated, scraping sides of bowl. Reduce speed to low and add flour and mix until just combined.
Roll dough into 1-inch balls (about a tablespoon of dough makes a 1-inch ball). Place balls 2 inches apart on baking sheets. Press balls flat with the greased bottom of a measuring cup to make 1/2 inch rounds. bake until edges are lightly browned, 8 to 10 minutes. (I have to rotate my baking sheets halfway through top to bottom and front to back because my oven isn't very even.)
Cool cookies 5 minutes on sheets then transfer to wire racks to cool completely. Combine confectioner's sugar and nutmeg and dust cookies lightly.
You can use rum instead of rum extract but the flavor won't be as intense.