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Buttered Rum Meltaways

  • Yield: Makes about 4 dozen
Buttered Rum Meltaways

Source: Martha Stewart Living, December 2006


  • 1 3/4 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon coarse salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup confectioners' sugar
  • 1/4 cup dark rum
  • 1 teaspoon pure vanilla extract


  1. Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.

  2. 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 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).

  3. Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks.

Reviews (14)

  • Juliacr 25 Sep, 2011

    I wasn't able to follow this recipe exactly ( I made buttered bourbon meltaways with whole wheat flour and almond extract, not vanilla) but the cookies were still excellent- dry and crumbly in the best way possible. I was worried that 3/4 t of salt was too much, but it really deepens the flavor of the cookies. I found a serrated knife worked best for cutting the cookies. Make these and everyone will love you this holiday season.

  • mejan 5 Jan, 2010

    These are delicious and have a gorgeous scent!

    I gave them as gifts this year and was asked for the recipe by a person who tasted them at a gift recipient's home.

  • solberhl 19 Mar, 2009

    you add all the flour to the mixture at the same time - the 1 and 3/4 cups and the 2 tablespoons. a full two cups would have made the dough to dry, and crumble apart, so it's just shy of the 2 cups. If done this way, it does not stick to the parchment, no need to flour parchment paper anyway.

  • nanopia 10 Feb, 2009

    I don't know how someone could say these aren't sweet, they're drenched in powdered sugar......
    The thought of run sounded weird to me but you don't taste a thing. Imagine a wonderfully spiced Christmas cookie with powdered sugar that crumbles into a powdery heaven in your mouth. This is going on my annual cookie list!

  • Snowflake7867 14 Dec, 2008

    It may just be my taste, but these cookies were not as good as I had hoped. They were dry and not very sweet. I was sad because their title makes them sound so good.

  • SOMERSIZING 18 Nov, 2008

    In instruction 2 it tells us to fold, roll and PRESS dough into 1 1/4 inch log. because it said press, I decided to put the 2 T. flour on the parchment paper. I did not want the dough to stick to the paper. Works great. Best Wishes for the coming Holidays. Marlene

  • 1Toffy 20 Oct, 2008

    You shouldn't have any trouble using a regular mixer, or hand mixer with this recipe. You can actually do a good job of mixing the butter and sugar together with a hand whisk too. I have done that many times when I didn't want to get the biggie dirty. It all works.

  • 1Toffy 20 Oct, 2008

    I noticed the extra call for 2Tbl flour and no what to do with it either. I would think it could be to dust the parchment before rolling into logs. But parchment isn't supposed to stick hence the reason for using it in the first place. Humm, maybe we should be the editors of the recipes, or maybe we already

  • cinnamonsue 26 Jul, 2008

    I do not have a Kitchen-Aid or other stand mixer with paddle attachment-has anyone tried to make this with a regular hand mixer? Success?

  • quackers4ducks 18 Jun, 2008

    I think that the 2 tbls flour is supposed to be spread on each of the parchment papers as you divide the dough so it will not stick to the paper. They just forgot to say that in the instructions.

  • suefoster 28 Mar, 2008

    Do these cookies have to be rounds? Can they be shaped in to balls and cooked?

  • suefoster 28 Mar, 2008

    Do these cookies have to be rounds? Can they be shaped in to balls and cooked?

  • dovecanyon 25 Mar, 2008

    The recipe above lists 1 3/4 cups flour AND 2 tablespoons flour. I can find no reason for the division in the instructions. Am I missing something? THANKS!

  • mmsrjs 7 Feb, 2008

    I'm just so delighted with these. When small an older cousin made some Rum Balls, but she would not give out the recipe. So Thanks Martha, I say these are just as good as I rememer the Rum Balls. Keep up the good work!

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