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Spiced Rum Meltaway Cookies

Buttery, delicate shortbread cookies kissed with Spiced Rum and orange zest! Are you a coffee lover? Try swapping the nutmeg for instant espresso and Spiced Rum for Coffee Liqueur to get your caffeine buzz and sweets all in one stop.

Makes 4 dozen cookies

Dough ingredients

  • 238 g (1 ¾ cup + 2 Tbsp) All-Purpose Flour
  • 16 g (2 Tbsp) Cornstarch
  • 1 tsp freshly grated nutmeg
  • ¾ tsp salt
  • Finely grated zest of ½ an orange
  • 170 g (1 ½ sticks) unsalted butter, room temperature
  • 45 g (⅓ cup) powdered sugar
  • 50 g (¼ cup) Spiced Rum

Finishing ingredients

  • 90g (⅔  cup) powdered sugar

Preheat oven to 350°F

Butter a 9 inch round cake pan (optional: line buttered pan with a 9 inch round parchment paper)

Four the dough

Whisk together the flour, cornstarch, nutmeg, and salt in a bowl and set aside.

Using a handheld beater or a stand mixer with the paddle attachment, cream the butter, powdered sugar, and orange zest together until light and fluffy.

Slowly add in the rum, scraping down the sides of the bowl as needed.

Add in the dry ingredients and mix until just combined.

Divide the dough into two equal pieces and form into logs 1½ inches thick, ~ 6-8 inches long.  Roll in parchment paper and freeze for at least 30 minutes or up to 1 month.

Baking

Preheat oven to 350°F

From frozen, slice the logs into ¼ inch thick pieces and arrange on a parchment-lined sheet pan, 1 inch apart.

Bake for 15 minutes, rotating halfway through, until just slightly golden.

Let cool for 10 minutes.

While the cookies are still warm, toss in ¾ cup powdered sugar.  This can be done in a bowl or shaken in a zip top bag.

Shake off any large clumps of powdered sugar and allow to cool completely.

Cookies can be stored in an airtight container or tin for up to 1 week.
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