Spiced Rum Snickerdoodles

Traditional snickerdoodles with a little extra kick. 

 Ingredients

 ■2 cups flour

 ■1 1/2 teaspoons baking powder

 ■1/4 teaspoon baking soda

 ■1 1/2 teaspoons Vietnamese cinnamon

 ■1/2 cup unsalted butter

 ■1 cup sugar

 ■3 tablespoons Spiced Rum ( I used Captain Morgan’s)

 ■1 egg

 ■1/4 cup brown sugar

 ■1/4 cup white sugar

 ■2 tablespoonfuls of Vietnamese cinnamon

 ■1/2 teaspoon cloves 

 Instructions

 1. Preheat the oven to 350 degrees.

 2. Stir together the dry ingredients and set aside.

 3. Stir together the 2 tablespoons cinnamon, 1/2 teaspoon of cloves, and sugars and set aside.

 4. Cream the butter and sugar.

 5. Beat until light and fluffy.

 6. Add the egg and rum and beat well.

 7. Stir in the dry ingredients.

 8. Roll into balls the size of a walnut and roll the balls in the brown sugar and cinnamon mixture.

 9. Place on a silpat lined baking sheet.

 10. Flatten with a glass dipped in the sugar mixture.

 11. Bake for 8 to 10 minutes. Cookies should be slightly underdone when you take them out.

Number of servings (yield): 36

http://www.restlesschipotle.com/2011/12/spiced-rum-snickerdoodles/