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Rum Ball Butter Cookies
(Foolproofed recipe from Deborah - melisand)
2
Cups BUTTER (I prefer starting with cold butter to cream)
1
Cup POWDERED SUGAR plus about two more pounds for rolling the
cookies
2 T MILK
(use half and half if you have it)
½ CUP OF MEYERS DARK RUM secret ingredient
4 ½ CUPS OF ALL
PURPOSE FLOUR, keep the flour until using it in the freezer
½ TEASPOON OF
SALT, I use sea salt
¾ CUPS OF CHOPPED PECANS (Chop fresh pecan
halves until almost a flour mixture. Keep pecans in the
freezer until ready to use.
PREHEAT oven to 375 F. Cream
Butter and Sugar; then milk and rum. Add flour and salt to creamed
mixture; mix to blend. On lowest speed mix in pecans. MOST
IMPORTANT: INCREASE THE KITCHENAID TO 4 OR 6 LEVEL TO GATHER UP THE DOUGH ON TO
THE PADDLE.
Roll into balls a little smaller than a golf ball and
place on parchment paper lined cookie sheets. Bake 10-15 minutes or until
the bottoms are golden brown. THEY GENERALLY DO NOT BROWN ON THE SURFACE due to
the rum. But be careful not to over bake. Let cool about five
minutes then place the cookies in a deep pan of powdered sugar, gently covering
them in the sugar. Keep them there until the next batch are ready to be
rolled.
Once you baked all the cookie dough, reroll the cookies in
the powdered sugar. When storing save the used parchment paper and layer
them in a large Rubbermaid container, sprinkling each layer with powdered
sugar.
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