Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup sugar
- 1/2 teaspoon dark rum
- 1/4 teaspoon vanilla extract
- 3/4 cup unsweetened coconut, toasted
- Scant 2 cups flour
- 1/4 teaspoon salt
Directions
In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.
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By dreissdesign
Orlando, FL
on December 23, 2010
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Used ice cream scoop, created round cookies and added preserves in centers, amazing results. lasted maybe 10 minutes in house before they were all gone!
By macarmichael_13...
Victoria
on July 16, 2010
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This has become a favourite at our house, but I make them so that I can eat them too. I use whole wheat pastry flour in everything, and I cut the sugar down to 2 Tablespoons, although one could use Splenda. They have a lot of flavour, nice short texture, as my grandmother would say, and a much smaller sugar spike.
By marilynsdunkley...
middletown, CT
on May 13, 2007
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I liked them I always have a hard time keeping them (cookies from getting hard. So I added a pak of vailla pudding in with the mix. And I found rum extract,(I did'nt want to buy a bottle of rumI also added more coconut (because I love coconut and right before they came out I added more coconut to the top and let the top brown. Oh my hummmmmm! Thanks
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