Rum Snicker Doodles                       

Created by Jon Payne

3 cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

½ teaspoon salt

16 tablespoons unsalted butter, soften (2 sticks0

1 ½ cup plus 2 tablespoons sugar

2 large eggs

1/3 cup Myers dark rum

2 teaspoons ground cinnamon

Preheat the oven to 400 degrees F.  Position the racks in the upper and lower thirds of the oven.

Combine the flour, cream of tartar, baking soda, and the salt together in a bowl and mix thoroughly with a whisk or fork and set aside.

In a mixer with a paddle attachment, beat the butter with 1 ½ cups of the sugar, Myers dark rum and the eggs together.  Blend not fluffy!  Add the dry ingredients and stir until well incorporated.  Place on plastic wrap and seal.  Refrigerate until firm, at least 30 minutes.

Mix together the remaining 2 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.  Form the dough into 1-inch balls.  Roll the balls into the sugar mixture and place onto the parchment lined cookie sheet 2 inches apart.  Bake for 10-12 minutes.  Rotate cookie sheets from the top to the bottom and the front from the back halfway through the baking time to ensure even baking.  You should do this EVERY time you bake anything!

Let cool on the cookie sheet.  Cookies can be stored in an air tight container up to a week.