8 oz. (227g) | Plugrá Premium Butter, unsalted, softened |
½ cup plus 2 tbsp. (125g) | granulated sugar, divided |
½ cup (60g) | powdered sugar |
1 lg. (50g) | egg |
1 tsp. (5g) | rum extract |
2¼ cups (290g) | all-purpose flour |
1 tsp. (5g) | baking soda |
1 tsp. (2g) | ground nutmeg |
colored sugar, optional |
1 |
Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
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2 |
Combine butter, ½ cup granulated sugar and powdered sugar in bowl of an
electric mixer fitted with the paddle. Beat at medium speed, scraping bowl often, until creamy. Add egg and rum extract; continue beating until well mixed. Add
flour, baking soda and nutmeg; beat at low speed until dough forms a ball.
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3 |
Scoop the dough into 1-tablespoon mound. Place, 2 inches apart, onto parchment lined cookie sheets. Moisten the bottom of a glass and dip into a dish containing
the remaining 2 tablespoons of granulated sugar. Use the sugar-coated glass to flatten each dough mound to about 1½ inches across, coating the glass with sugar between flattening each cookie; sprinkle with colored sugar, if desired. Bake 8-10
minutes or until the cookies have puffed and the edges are lightly browned. Let
stand 1 minute on cookie sheet; remove to cooling rack.
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