Buttered Rum Meltaways

Buttered Rum MeltawaysOn the Second day of Christmas The Busty Baker baked for me… Buttered Rum Meltaways!

Can I just say I’m not so great at the slice and bake kind of cookies? I never have been. Whether they’re the cookie dough logs you buy at the grocery store, or ones you make from scratch and roll up yourself, I’m absolutely terrible at them. Especially those ones you get at the store with designs in the center, like little Christmas trees or Halloween ghosts. They always end up totally uneven and the designs in the center completely mutilated. These meltaways? No exception. Luckily I had Boyfriend there to save the day.

Made with a healthy dose of spiced rum and covered in snowy white powdered sugar, these little gems are the perfect holiday treat. And almost perfectly easy. Since they’re made to be frozen, make them in advance (even up to a month) and slice and bake as you need them. Just make sure you have someone with a good eye and a steady hand to slice your cookies up nice and even. But even if you don’t, they’ll still taste great! Who cares if they’re a little lopsided! They last quite awhile once they’re baked too. Mine sat on the counter for almost a week before Boyfriend took them to work to share, and I think they actually tasted better than when they were first made. As long as they’re in an airtight container, Martha says they can be stored for up to 2 weeks! But I doubt they’ll survive the snacking that long.

Buttered Rum MeltawaysI made mine coin-sized mini cookies (not entirely on purpose… slicing isn’t the only skill I lack with these… apparently I’m bad at rolling too), so I got somewhere near 80 bite sized cookies—perfect for party snacking. Just be warned, and warn your guests, that the powdered sugar WILL get everywhere. So stay away from these in your little black dress. But otherwise, snack away!

Buttered Rum MeltawaysButtered Rum Meltaways
Martha Stewart's Cookies
Makes 4 dozen

1 ¾ cups plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon coarse salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 cup confectioners’ sugar, divided
¼ cup dark rum (I used spiced 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. Beat on 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 a 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 for 10 minutes. Gently toss warm cookies with remaining 2/3 cup confectioners’ sugar in a resealable plastic bag. Cookies can be stored in an airtight container at room temperature for up to 2 weeks.
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