Butter Rum Cookies

INGREDIENTS

INSTRUCTIONS

In a medium mixing bowl stir together flour, baking powder, nutmeg and
salt; set aside.
In a large mixer bowl beat butter with an electric mixer on medium speed
for 30 seconds to soften. Add brown sugar and beat till fluffy. Add egg and
rum extract or vanilla and beat well. Gradually add flour mixture, beating
till combined. If necessary, cover and chill about 1 hour or till easy to
handle. Shape cookies as desired.
To bake, transfer dough shapes to an ungreased cookie sheet, placing about
1 inch apart. Bake in a 350 degree F. oven for 8 to 10 minutes or till
slightly brown around the edges. Transfer cookies to a wire rack to cool.
Makes about 50 to 60 cookies.
Shaping Directions:
PISTACHIO BALLS: Roll dough into 1-inch balls. In a shallow bowl place
about 1 cup finely chopped pistachio nuts. Roll dough balls in chopped
nuts, coating thoroughly. Bake as directed.
BITE-SIZE TARTS: Roll dough into 1-inch balls. Place balls in 1 3/4-inch
muffin pans. With fingers, press dough to cover bottom and sides of cups.
Fill each muffin cup with about 1 teaspoon cherry or apricot preserves.
Bake as directed; cool. Drizzle tarts with Vanilla Icing.
PINWHEELS: On a lightly floured surface, roll half of the chilled dough to
a 15 x 12 1/2-inch rectangle. Cover and chill remaining dough till needed.
With a sharp knife, cut into thirty 2 1/2-inch squares. Arrange 1/2 inch
apart on an ungreased cookie sheet. Place a scant teaspoon cherry or
seedless raspberry preserves in the center of each square. Cut 1-inch slits
diagonally from each corner toward filling. Fold every other tip over to
cover filling, forming a pinwheel. Press the center lightly to seal. If
desired, repeat with remaining half of dough or use remaining dough to make
another cookie shape. Bake as directed and cool. Before serving, dust with
powdered sugar.
CHRISTMAS CUTOUTS: On a lightly floured surface, roll half of the dough at
a time to 1/8-inch thickness (cover and chill remaining dough till needed).
With cookie cutters or a small sharp knife, cut dough into desired shapes.
Reroll dough scraps to make more cookies. Use a thin spatula to transfer
cutouts to baking sheet. If desired repeat with remaining dough or use
remaining dough to make another cookie shape. Bake as directed and cool.
With a small clean paintbrush (used only with food) or knife, paint or
spread cooled cookies with tinted Vanilla Icing. Decorate cookies with
tinted Decorator Frosting, red cinnamon candies, and small multicolored
decorative candies, if desired.
Vanilla Icing: In a small mixing bowl stir together 3 cups sifted powdered
sugar, 1 1/2 teaspoons vanilla, and 2 to 4 tablespoons milk to make of
spreading or drizzling consistency. To tint icing, stir in food coloring
for desired color. To use more than one color, divide icing into small
bowls and stir a different color into each bowl. Makes about
1 1/2    cups.
Decorator Frosting: In a large mixer bowl beat 2/3 cup margarine or butter
with an electric mixer on medium speed for 30 seconds to soften. Gradually
add 4 cups sifted powdered sugar, beating well. Beat in 2 tablespoons milk
and 1 teaspoon vanilla. Frosting will be thick but spreadable. To tint
frosting, stir in as much food coloring as needed for desired color. To use
more than one color, divide frosting among several small bowls; stir a
different color into each bowl. Transfer icing to a pastry bag fitted with
a small round tip or star tip. (Use one bag per color or clean the pastry
bag before using another color. ) Makes about 2 cups.
Posted to recipelu-digest Volume 01 Number 494 by James and Susan Kirkland
<kirkland@gj.net> on Jan 11, 1998

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