Tuesday, October 4, 2011

Cinnamon Butter Cookies


Another one from Martha's "Cookies" Book, actually called Buttered Rum Meltaways. Someone quite close to me went on a psychotic baking spree during the holidays last year, froze these (unbaked) in logs wrapped in parchment wrapped in ziplocs, recently found them again in her freezer, baked them off and found them good as new... nine months later.

I won't mention her by name. She'd be embarrassed. It would be awkward. And so on. That said if you were to do such a thing as her it helps to add some edible glitter to the powdered sugar you roll them in to make them feel more 'now.'

Buttered Rum Meltaways (Cinnamon Butter Cookies, because that's what they taste like to me)

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners' sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
good pinch edible glitter, available at baking supply stores or online, to toss with remaining powdered sugar

Directions:
Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup powdered sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
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 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar and edible glitter (optional) in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks (or frozen, unbaked and in logs, if you're Alisa Sengel Wixom for up to 9 months if triple wrapped in parchment and two ziplocs, prior to slicing, baking, and tossing in remaining sugar.) ;)

2 comments:

Jenn said...

I have Martha's Cookies book... this is one I have not made yet. The look and sounds fantastic though... must try soon.
That someone you speak of should not be embarrassed... she should be praised for thinking ahead. She must have known she would be craving these cookies come October!! :)

Reeni said...

I bet these just melt in your mouth! I just found frozen brownies in my freezer that I forgot about so don't feel too bad. I plan on eating them too.