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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 84 |
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âI tried substituting rum extract for vanilla in a classic Christmas recipe, and the end result was a cookie that tasted a lot like eggnog!â writes field editor Lisa Varner of Charleston, South Carolina. Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1-1/2 teaspoons rum extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
colored sugar |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar.
3. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 7 dozen.
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