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Buttered Rum Meltaways
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 3/4 cups plus 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
Cook's Notes
Cookies can be refrigerated in airtight containers up to 2 weeks.
Gallery
Buttered Rum Meltaways
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Buttered Rum Meltaways
Buttered Rum Meltaways
Buttered Rum Meltaways
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 3/4 cups plus 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
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.
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).
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.
Cook's Notes
Cookies can be refrigerated in airtight containers up to 2 weeks.
Cook’s Notes
Cookies can be refrigerated in airtight containers up to 2 weeks.
Reviews (14)
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
17
3 star values:
69
2 star values:
31
1 star values:
8
Load More Reviews
Reviews (14)
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
17
3 star values:
69
2 star values:
31
1 star values:
8
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
17
3 star values:
69
2 star values:
31
1 star values:
8
148 Ratings
5 star values:
23
4 star values:
17
3 star values:
69
2 star values:
31
1 star values:
8
148 Ratings
5 star values:
23
4 star values:
17
3 star values:
69
2 star values:
31
1 star values:
8
- 5 star values:
- 23
- 4 star values:
- 17
- 3 star values:
- 69
- 2 star values:
- 31
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
09/25/2011
I wasn't able to follow this recipe exactly ( I made buttered bourbon meltaways with whole wheat flour and almond extract, not vanilla) but the cookies were still excellent- dry and crumbly in the best way possible. I was worried that 3/4 t of salt was too much, but it really deepens the flavor of the cookies. I found a serrated knife worked best for cutting the cookies. Make these and everyone will love you this holiday season.
Martha Stewart Member
Rating: Unrated
01/05/2010
These are delicious and have a gorgeous scent!
I gave them as gifts this year and was asked for the recipe by a person who tasted them at a gift recipient's home.
Martha Stewart Member
Rating: Unrated
03/19/2009
you add all the flour to the mixture at the same time - the 1 and 3/4 cups and the 2 tablespoons. a full two cups would have made the dough to dry, and crumble apart, so it's just shy of the 2 cups. If done this way, it does not stick to the parchment, no need to flour parchment paper anyway.
Martha Stewart Member
Rating: Unrated
02/10/2009
I don't know how someone could say these aren't sweet, they're drenched in powdered sugar......
The thought of run sounded weird to me but you don't taste a thing. Imagine a wonderfully spiced Christmas cookie with powdered sugar that crumbles into a powdery heaven in your mouth. This is going on my annual cookie list!
Martha Stewart Member
Rating: Unrated
12/14/2008
It may just be my taste, but these cookies were not as good as I had hoped. They were dry and not very sweet. I was sad because their title makes them sound so good.
Martha Stewart Member
Rating: Unrated
11/18/2008
In instruction 2 it tells us to fold, roll and PRESS dough into 1 1/4 inch log. because it said press, I decided to put the 2 T. flour on the parchment paper. I did not want the dough to stick to the paper. Works great. Best Wishes for the coming Holidays. Marlene
Martha Stewart Member
Rating: Unrated
10/20/2008
You shouldn't have any trouble using a regular mixer, or hand mixer with this recipe. You can actually do a good job of mixing the butter and sugar together with a hand whisk too. I have done that many times when I didn't want to get the biggie dirty. It all works.
Martha Stewart Member
Rating: Unrated
10/20/2008
I noticed the extra call for 2Tbl flour and no what to do with it either. I would think it could be to dust the parchment before rolling into logs. But parchment isn't supposed to stick hence the reason for using it in the first place. Humm, maybe we should be the editors of the recipes, or maybe we already are....lol
Martha Stewart Member
Rating: Unrated
07/26/2008
I do not have a Kitchen-Aid or other stand mixer with paddle attachment-has anyone tried to make this with a regular hand mixer? Success?
Martha Stewart Member
Rating: Unrated
06/18/2008
I think that the 2 tbls flour is supposed to be spread on each of the parchment papers as you divide the dough so it will not stick to the paper. They just forgot to say that in the instructions.
Martha Stewart Member
Rating: Unrated
03/28/2008
Do these cookies have to be rounds? Can they be shaped in to balls and cooked?
Martha Stewart Member
Rating: Unrated
03/25/2008
The recipe above lists 1 3/4 cups flour AND 2 tablespoons flour. I can find no reason for the division in the instructions. Am I missing something? THANKS!
Martha Stewart Member
Rating: Unrated
02/07/2008
I'm just so delighted with these. When small an older cousin made some Rum Balls, but she would not give out the recipe. So Thanks Martha, I say these are just as good as I rememer the Rum Balls. Keep up the good work!
Martha Stewart Member
Rating: Unrated
09/25/2011
I wasn't able to follow this recipe exactly ( I made buttered bourbon meltaways with whole wheat flour and almond extract, not vanilla) but the cookies were still excellent- dry and crumbly in the best way possible. I was worried that 3/4 t of salt was too much, but it really deepens the flavor of the cookies. I found a serrated knife worked best for cutting the cookies. Make these and everyone will love you this holiday season.
Rating: Unrated
Rating: Unrated
01/05/2010
These are delicious and have a gorgeous scent!
I gave them as gifts this year and was asked for the recipe by a person who tasted them at a gift recipient's home.
Rating: Unrated
03/19/2009
you add all the flour to the mixture at the same time - the 1 and 3/4 cups and the 2 tablespoons. a full two cups would have made the dough to dry, and crumble apart, so it's just shy of the 2 cups. If done this way, it does not stick to the parchment, no need to flour parchment paper anyway.
Rating: Unrated
02/10/2009
I don't know how someone could say these aren't sweet, they're drenched in powdered sugar......
The thought of run sounded weird to me but you don't taste a thing. Imagine a wonderfully spiced Christmas cookie with powdered sugar that crumbles into a powdery heaven in your mouth. This is going on my annual cookie list!
Rating: Unrated
12/14/2008
It may just be my taste, but these cookies were not as good as I had hoped. They were dry and not very sweet. I was sad because their title makes them sound so good.
Rating: Unrated
11/18/2008
In instruction 2 it tells us to fold, roll and PRESS dough into 1 1/4 inch log. because it said press, I decided to put the 2 T. flour on the parchment paper. I did not want the dough to stick to the paper. Works great. Best Wishes for the coming Holidays. Marlene
Rating: Unrated
10/20/2008
You shouldn't have any trouble using a regular mixer, or hand mixer with this recipe. You can actually do a good job of mixing the butter and sugar together with a hand whisk too. I have done that many times when I didn't want to get the biggie dirty. It all works.
I noticed the extra call for 2Tbl flour and no what to do with it either. I would think it could be to dust the parchment before rolling into logs. But parchment isn't supposed to stick hence the reason for using it in the first place. Humm, maybe we should be the editors of the recipes, or maybe we already are....lol
Rating: Unrated
07/26/2008
I do not have a Kitchen-Aid or other stand mixer with paddle attachment-has anyone tried to make this with a regular hand mixer? Success?
Rating: Unrated
06/18/2008
I think that the 2 tbls flour is supposed to be spread on each of the parchment papers as you divide the dough so it will not stick to the paper. They just forgot to say that in the instructions.
Rating: Unrated
03/28/2008
Do these cookies have to be rounds? Can they be shaped in to balls and cooked?
Rating: Unrated
03/25/2008
The recipe above lists 1 3/4 cups flour AND 2 tablespoons flour. I can find no reason for the division in the instructions. Am I missing something? THANKS!
Rating: Unrated
02/07/2008
I'm just so delighted with these. When small an older cousin made some Rum Balls, but she would not give out the recipe. So Thanks Martha, I say these are just as good as I rememer the Rum Balls. Keep up the good work!
All Reviews for Buttered Rum Meltaways
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttered Rum Meltaways
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
