Saturday, April 17, 2010

[Cookie 073] Buttered Rum Meltaways

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Hey folks, so I don't feel like writing a whole post, because I'm lazy and I really need to sneeze, so I'm just going to leave you with the absolute bare essentials:

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These cookies were good, but not great. Probably was my fault because I didn't have any vanilla extract, nutmeg, or cloves, so I winged it and used my favorite cheat spice: Pumpkin Pie Spice! Cookies definitely lacked flavor, but they did "meltaway" like the name says. Also I was just shy of the amount of rum I needed, so really, I should be reprimanded. Whatevvver. Anyway, I bet they would taste better if you actually bought the ingredients needed. Do as I say, not as I do.

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Yeah, so that's that. They didn't do much for me, but I didn't really do much for them in regards to putting in any effort. Shame on me. Well, next week I'm making some really great cookies, so get pumped.

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Buttered Rum Meltaways
Makes about 4 dozen

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

Directions
  1. Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup 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.
  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 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
  3. 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 in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks.

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{End Results}
Baking Difficultly: 2/5
Ingredient Accessibility: 3.5/5
Tastiness: 3/5 (But, don't trust my judgment)
Attractiveness: 4/5 (I like how they look a little "rustic"--ie. ugly)
Is it worth it?: I do not know. I think that's the first time I've said that.

{Pairings}
Drink: More rum, duh.
Song: Dry Drunk Emperor -- TV on the Radio
Activity: Sneezing, because obviously I can't. This is driving me nuts.

12 comments:

Wild Suburbia said...

I think these might have been great if you made the effort.

Snooky doodle said...

interesting recipe! these still look good even though they lack flavour. maybe with all the ingredients they re great :)

Rebecca H. said...

I made these last week and they are good with the required ingredients. I do refer to them as "Grandma Cookies" though- they really taste like something that would go well with tea time! I bet if you tried them again- you might like them a bit more!
www.indecisivebaker.blogspot.com

LetMeEatCake Eat With Me! said...

i just discoverd your blog when searching for baking recipes with rum and i'm so glad i did! i can't wait to visit more often and see what cookies you are baking up. I also can't wait to try this recipe despite you not loving them, i'm sure had you had all the right ingredients they would have been great. i've already done a rum cake and rum flan so on to rum cookie!

ali said...

how embarrassing for you ;)

can't wait to see what you've got coming! Truthfully I was waiting for you to say something about being engulfed in finals...

Micah | Coffee Machineht said...

Nice recipe... I don't like rum but i think this looks tasty!

Peter | Coffee Beans said...

What a pretty dish you presents, very tempting!

Blu486 said...

I am planning on making this cookie and had to check the recipe twice - your first two ingredients are: 1 3/4 cup flour, then 2 tablespoons flour. Is that correct?? Could it be 1 3/4 cup + 2 tablespoons flour?? Just kinda confused.

Lizzie said...

Blu-
that is odd! I copy the recipes from the Martha Stewart website, but I don't remember seeing it written this way in the cookbook. I would assume it is 1 3/4 cup + 2 tbsp. Sorry for the confusion!

gourmandemaispastrop said...

hey,
i just made them, and was also a bit underwhelmed by their taste. i followed the recipe. i found that the taste was somewhat amplified with the icing sugar coating, but they still didn't taste much. to me, they're ok, nothing more.

Patricia Scarpin said...

Lizzie, I made them and used all the spices - I thought they were wonderful and everyone at my hubby's work loved them!

Vishal-Coffee Machine said...

Hey, my mouth is watering seeing the rum cookies.Really delicious recipe.