The resulting cookies may look like a typical sugar cookie (though, slightly darker in color), but they are packing some serious festive flavor. They can be decorated with royal icing (and I’d suggest adding a few drops of the butter rum flavor to your royal for an extra punch of flavor), of course, but I found that they were also equally pretty and much more delicious prepared as cookie sandwiches with frosting in the middle. I used some leftover cream cheese frosting, but buttercream or brown butter frosting would both be fabulous. To jazz up the cookie sandwiches a bit, roll the edges in some colored sanding sugar!
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon butter rum extract (or rum)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla extract and butter rum extract.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the creamed mixture, mixing just until the dough comes together.
Turn the dough out onto a clean surface and shape into two disks. Wrap each disk with plastic wrap and refrigerate for at least 20 minutes.
While the dough chills, preheat the oven to 350°F.
Roll the dough out to approximately 1/4-inch thickness, and use cookie cutters to cut shapes out of the dough. Place the cookies on a lightly greased baking sheet (or lined with parchment, if you prefer) and bake for about 10 minutes, until slightly golden.
Let the cookies cool for a few minutes on the baking sheet. Then, cool completely on a wire rack. Frost or decorate as desired.
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