(Chocolate Rum Cookies)
Recipe information
Yield
Makes about 25 cookies
Ingredients
3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch-process)
1 tablespoon baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
2 cups sugar
2 tablespoons dark rum
2 large eggs
Preparation
Step 1
Preheat oven to 325°F.
Step 2
In a bowl whisk together flour, cocoa powder, baking powder, and salt.
Step 3
In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.
Step 4
Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool.
