Butter rum tea cookies

Yield: Makes 5 dozen cookies

Ingredients

• 1 cup butter or marg softened at room temp
• 1 cup sugar
• 2 eggs
• 1 Tblsp French’s Rum flavour
• 1/2 tsp French’s Ground Cinnamon; 1/4 tsp French’s Ground nutmeg
• 2 1/2 cups All-purpose flour
• French’s Decorators Sugar topping

Directions

1. Beat together butter and sugar until light and fluffy.
2. Beat in eggs, rum flavour, cinnamon, and nutmeg.
3. Stir in flour. Chill.
4. Shape dough into walnut size balls.
5. Roll balls in sugar topping and flatten or place balls on an ungreased cookie sheet and flatten with the bottom of a tumbler or custard cup dipped in sugar topping.
6. Bake at 375° 10 to 12 minutes

Timing

• 10 to 12 minutes

Temperature

• softened at room temp; chill; 375 degrees

Equipment

• mixing bowl and beating utensil, refrigerator, ungreased cookie sheet, tumbler or custard cup, and oven

Transcription

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