INGREDIENTS
Wonderful rum-flavored
nutty, crunchy taste.
- 1 stick plus 2 tbsps.
butter, room temperature
- 1/2 c. plus 2 tbsps.
sugar
- 1 egg, room temperature
- 2 tbsps. rum
- ½ tsp. vanilla extract
- 1-3/4 to 2 cups whole-wheat
flour
- 1 tsp. baking powder
- pinch of salt
Preheat oven to 350°
.
Cream butter and sugar
in mixer bowl until light and fluffy. Add the egg, rum,
and vanilla and beat 2 minutes.
Sift the flour and baking
powder over the batter and mix until thoroughly blended.
The dough should be fairly
stiff and very easy to roll.
Transfer the dough to
a lightly floured surface and dust the top of the dough
with a little flour. Roll out ¼ inch thick and prick
all over with a fork.
Cut out 2-1/2 inch scalloped
circles with a cookie cutter.
Place 1-½ inches apart
on buttered or parchment-lined baking sheets. Gather
and re-roll the scraps for more circles.
Bake for 8-12 minutes
until firm. Cool on racks.
Makes about 3-1/2 dozen
cookies.
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