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Buttered Rum Meltaways

From Martha Stewart 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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