Shelly's Recipe

HOT BUTTERED RUM MELTAWAYS

Category: Cookies

2 1/4 cups sifted cake flour (sift before measuring)
2 1/2 teaspoons freshly grated nutmeg, plus extra for sprinkling
1/2 teaspoon ground cinnamon
3/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/4 cups sifted powdered sugar, divided; plus extra as needed for re-coating cookies
1 tablespoon dark rum
1 1/2 teaspoons vanilla
1 1/4 teaspoons rum extract

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line two or more cookie sheets with parchment paper.

Stir the flour, nutmeg, cinnamon, cloves and salt together in a medium bowl. Set aside.

Place the butter and 3/4 cup powdered sugar in the bowl of an electric mixer fitted with a paddle attachment. Stir to bring the ingredients together. Beat the butter and sugar on medium speed until light and fluffy, about 1 to 2 minutes. Slowly add rum, vanilla and rum extract and blend well.

Turn the mixer to low speed and gradually add the dry ingredients. Mix until just combined.

Roll the dough between your palms into 1-inch balls and place about 2 inches apart on the prepared cookie sheets. For the most uniform balls, first portion the dough into 1-inch mounds using a level 1 3/8-inch (#70) scoop or 2 level teaspoons per mound; then roll into perfect balls. (If the butter was too soft to start, the dough may be sticky and hard to handle. The cookies will also be more likely to flatten in the heat of the oven. Chill as needed until easily shaped.)

Bake 9 to 11 minutes or until puffed, set and lightly browned on the bottom. Using an offset spatula, immediately transfer the cookies to wire racks to cool. While the cookies are warm, sift the remaining 1/2 cup powdered sugar over the tops. Cool completely before storing.

Right before serving, sift more powdered sugar over the cookies as needed to re-coat them, then sprinkle with grated nutmeg to taste.

Makes about 36 cookies