FAVORITE RECIPIES

Prep Time: 15 mins Cook Time: 12-15 mins 

Serving Size: 18 cookies
 

INGREDIENTS

• 3/4 cup butter (room temp)

• 1 cup sugar

• 1/3 tsp Vanilla

• 1/2 tsp salt

• 1/2 cup dark rum

• 2 tbsp instant coffee

• 3 cups flower

• 2 tsp baking powder

• 1 cup toasted almonds (chopped)

• Confectioner's sugar

DIRECTIONS

• Heat oven to 375° 

• Heat rum in sauce pan, then add coffee. Cool rum mixture a bit.

• Lightly grease baking sheet or use parchment paper

• Cream butter, sugar, salt vanilla with mixer, about 1 minute.

• Add rum mixture to batter and mix well.

• Combine dry ingredients and incorporate. Fold in nuts.

• Shape into 1 inch balls and press with damp fork (dunk in water)... crisscross style.

• Bake for 12 - 15 minutes or until lightly brown. Cool then dust with powdered sugar.

TIPS

• 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!  

• Always use best ingredients.  Flour (McArthur), highest quality vanilla (bean paste if possible), and organic good quality butter. 

• These are as great frozen, as they are fresh!