December 4: Buttered Rum Meltaways


This is a new one, coming from the Queen of Cookies herself, a Ms. Martha Stewart.

All hail the Martha.

The recipe is pretty simple, especially considering that it is a product of the Martha. Though, I regret to say that I used regular table salt instead if coarse salt, and in lieu of fresh grated nutmeg, I opted for McCormicks.

But hey, someone has to slum down her recipes.

One part of her instructions I can’t understand is when she says to beat the butter and powdered sugar until “pale and fluffy.”

Uh, what?

That pale enough for you, Marty?!

Come on, Marty. (What I’m sure her close, personal friends call her.) Butter is yellow, sugar is white, and when I mix them together, the color may change to lighter yellow, but probably not pale.

The really amazing thing though (besides not calling for any eggs, but 1/4 cup of dark rum) is the my hands smell after rolling the dough. I think I’m going to make this my new signature scent. And the smell as I baked them? Yankee needs to get on THAT candle.


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


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.

My notes: Nothing, other than what I said above. These are pretty much rock stars. It’s taking a lot of self-restraint not to try any.

(Nope, haven’t tried any cookies at all!)


This batch: 43 cookies
Total this month: 201

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