Buttered Rum Meltaways
It’s day #2 of cookie week, and we’re traveling back in time, my friends. To be more specific: we’re rewinding through Confessions of a Midnight Baker history.
Back in the day (2013, to be exact), I had a great idea — to start a regular series of themed posts on the blog called the “Cookbook Series”. The intent was to cook (or bake), share and provide feedback on recipes from some of my favorite cookbooks. Fun, right?
Well, unfortunately I must have temporarily forgotten that I am completely incapable of following a recipe as it’s written, from start to finish. The first recipe I made was a butternut squash soup from Martha Stewart’s Meatless, and I’m fairly confident I made some pretty significant changes before sharing. Don’t believe me? Check it out for yourself.
So that great idea lasted all of about… one post. and then, like all other great ideas I have, I eventually got busy and abandoned it.
Cool story, I know.
The funny thing is that here I am, two days into the first (hopefully annual) cookie week, and I’m bringing back the blog’s cookbook series! What’s even FUNNIER is that it’s another Martha Stewart recipe I’ve decided to showcase.
Isn’t that ironic?
Don’t you think.
So let’s back up even further.
Sometime after I started working (in 2008 – yikes) but before 2011 (when I received Martha Stewart’s Cookies cookbook from my bff, Jodi), I started the tradition of making big batches of cookies each December. You see, Jodi and her mom have an annual ‘cookie weekend’ together after Thanksgiving. They make hundreds of cookies — at least a dozen different kinds — and gift them as part of Christmas presents.
I was rather jealous of the tradition, so I decided to start a similar tradition of my own! I don’t make nearly as many cookies as they do — instead, I chose four or five types each year. There are a few that have become staples in my repertoire (hint: you’ll see another later this week!), and these buttered rum meltaways are absolutely one of them.
Per usual, the recipe I’m sharing here is ever-so-slightly modified from Martha’s original cookie recipe (we’re on a first name basis, it’s fine).
Actually, I take that back. I think I’ve done a good job of keeping this one pretty damn close. The only adjustment I made was to suggest spiced rum rather than a dark rum.
Look at me! Maybe I should give that Cookbook Series another shot…
Anywho, these cookies are pretty easy to throw together — and the recipe makes SO many cookies. If you were looking for cookies to make during your weekly meal prep, this would be it.
(wait, I feel like that’s not the point of meal prep, is it…)
So it’s as simple as this: combine a bunch of ingredients in your KitchenAid (or use a large bowl + hand mixer), form a dough, divide in two and roll into logs. The dough needs to live in the freezer for at least 30 minutes, but I’ve left it in there for up to a month before baking. Sometimes I’ll bake half the dough, and save the rest for another time; it’s really quite convenient.
So once you’re ready to bake, slice the dough log into round coins, and pop ’em into the oven. Toss them with some powdered sugar, and voila! They are buttery, and legitimately melt in your mouth; their name is very appropriate. The rum flavor isn’t too prominent, and instead gives these cookies a nice fragrance and adds to the spice.
These are also WAY too easy to pop into your mouth. I’ve suggested the serving size as three cookies, but I bet it’ll be hard to stop after just three…
- 1¾ cups all-purpose flour
- 2 tablespoons cornstarch or arrowroot powder
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- ¼ teaspoon cloves
- ¾ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- ¼ cup spiced rum
- 1 teaspoon vanilla
- Whisk flour, cornstarch, spices and salt in a medium bowl.
- Add butter and ⅓ cup confectioner's sugar to the bowl of a stand mixer; mix on medium speed until light and fluffy.
- Add rum and vanilla. With speed on low, gradually add in flour mixture until a dough is formed.
- Divide dough in half. Shape each half into a log about 1¼ inches thick. Roll into long pieces of parchment paper and chill in freezer for at least 30 minutes.
- When ready to bake, preheat oven to 350° F, and line cookie sheets with parchment paper.
- Unwrap logs, and slice into coins about ¼ inch thick. Place coins an inch apart on the cookie sheets, and bake until golden, about 15 minutes.
- Transfer cookies to cooling racks. After about 10 minutes, add cookies to a plastic bag and toss with remaining ⅔ cup confectioner's sugar. You may need to do this in two batches, each using ⅓ cup of confectioner's sugar.
- Cookies can be refrigerated in an airtight container for up to two weeks.
I often roll my dough logs slightly smaller than the suggested 1 1/1 inches thick, and end up with roughly nickel-sized cookies. The cook time is essentially the same -- and they're easier to pop more into your mouth, if you ask me!
Recipe From: Martha Stewart's Cookies | Buttered Rum Meltaways
I can’t say that the cookbook series will be a regular occurrence here on Confessions, but I couldn’t go another Christmas season without sharing these buttered rum meltaways with you guys! I highly recommend you give ’em a try — heck, they just might become part of YOUR annual holiday cookie tradition as well :)
