2 tablespoons corn starch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup (170g) unsalted butter, room temperature
1 cup (140g) confectioners' sugar, sifted*
¼ cup (60ml) dark rum
1 teaspoon pure vanilla extract
Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 2/3 cup (93g) of the confectioners’ sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. 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 3cm (1 ¼in) log – like Martha does here. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Unwrap logs. Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Place remaining sugar in a bowl and gently toss warm cookies in it.
Store cookies in airtight containers at room temperature for up to 4 days.
Makes about 4 dozen – I halved the recipe and got exact 2 dozen cookies
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