Prep Time: 15 mins Cook Time: 12-15 mins
Serving Size: 18 cookies
INGREDIENTS
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3/4 cup butter (room temp)
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1 cup sugar
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1/3 tsp Vanilla
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1/2 tsp salt
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1/2 cup dark rum
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2 tbsp instant coffee
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3 cups flower
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2 tsp baking powder
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1 cup toasted almonds (chopped)
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Confectioner's sugar
DIRECTIONS
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Heat oven to 375°
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Heat rum in sauce pan, then add coffee. Cool rum mixture a bit.
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Lightly grease baking sheet or use parchment paper
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Cream butter, sugar, salt vanilla with mixer, about 1 minute.
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Add rum mixture to batter and mix well.
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Combine dry ingredients and incorporate. Fold in nuts.
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Shape into 1 inch balls and press with damp fork (dunk in water)... crisscross style.
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Bake for 12 - 15 minutes or until lightly brown. Cool then dust with powdered sugar.
TIPS
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Absolutely toast the almonds whole until they start to generate that smokey smell. Flip frequently on a medium-low skillet. Almonds will have brown spots. Then, chop on cutting board. Watch... if you take your eye off them, almonds can burn easily, but you can still use!
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Always use best ingredients. Flour (McArthur), highest quality vanilla (bean paste if possible), and organic good quality butter.
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These are as great frozen, as they are fresh!