Buttered Rum Meltaways
(adapted from Martha Stewart’s Cookies)
1 3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoons coarse salt
3/4 cup (1 1/2 stick) unsalted margarine
1 cup confectioners sugar
1/4 cup dark rum
1 teaspoon Butter Vanilla Emulsion or vanilla extract
Whisk together flour, cornstarch, spices and salt in a bowl. Put margarine and 1/2 cup (1/3 cup in the original recipe) confectioners sugar in the bowl of a electric mixer. Beat with a paddle attachment on medium speed until pale and fluffy. Mix in rum and vanilla. (It may not be completely mixed, that is ok) Add flour mixture and mix on low speed until just combined.
Divide the dough in half. Place each half on a piece of parchment paper, shape the dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4 inch thick log. Wrap in parchment. Chill in the freezer at least 30 minutes or up to 1 month.
Preheat the oven to 350. Remove parchment from the dough logs and cur into 1/4 inch thick rounds. Space the cookies 1 inch apart on parchment lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks and cool 10 minutes. Place remaining confectioners sugar in a resealable plastic bag. Place the warm cookies in the bag and toss with the sugar.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.