~ Foreseen ~ Recipe

How to make it

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• Cream butter,sugar,until light and fluffy,then add the egg and vanilla.
• You have already whisk the flour,baking powder and salt together...so reduce the speed to low and add it to the mixture,beating until just combined.
• Shape into a disk.
• Wrap in glad wrap.
• Place it into the ice box until firm,about thirty minutes,or,even up to two days.
• Fire your oven to three hundred and twenty five degrees.
• Cut the mass in half and on a lightly floured parchment paper,roll out each piece slightly thicker then one eighth inch.
• Using a scalloped edge cutter,cut out cookies and place on a baking sheet about one inch apart.
• Freeze until firm,about ten minutes will be sufficient.
• Remove from freezer and cut out intricate doily patterns in centers of cookies,using aspic cutters,discard scraps...yeah,right,my faithful four legged friend is at my heel...talk about 'achilles"o)
• If it softens,return to freezer until firm,then bake until edges begin to turn a golden brown...about fifteen minutes,let cool on a gridiron.
• If you want to give these away...top a round wooden box with a doily and place a paper doily on the inside and over the top of the cookies once placed in the round box for a pretty presentation.
• Some people just don't do country as well as others :o)
• Why is the rum gone?
• Spring...Summer...Fall...or...Winter.
• Any season is the reason to enjoy your hot buttered rum in cookie form.
• Crimson Cinnamon...Nutmeg...Cloves...Dark Rum Flavor...in tender shortbread rounds.
• One and three fourths cup flour...plus two more tablespoons...two tablespoons cornstarch...two teaspoons crimson cinnamon...two teaspoons freshly grated nutmeg...one fourth teaspoon cloves...one fourth cup great rum...one teaspoon homemade vanilla extract...one fourth teaspoon coarse sea salt...three fourths cup unsalted butter...one third cup confectioners sugar...Whisk the flour,cornstarch,spices,and salt in a bowl,put butter and one third cup of sugar into a bowl,mix in the mixer that is fitted with the paddle attachment,you will want this pale and fluffy...mix in the rum and vanilla...reduce speed to low,and gradually mix in flour mixture...Divide this in half,and place each on a piece of parchment paper...shape into cylinders...fold parchment over the cylinders,and using a ruler,roll and press into a one and one fourth inch shape...wrap in parchment...Chill in the deep freeze for thirty minutes...or up to one month....then when you are good and ready...apply the flame to three hundred and fifty degrees...longitude...latitude? Oh,what the heck! Just get the heat to the right temperature...and Bake! Unwrap the cylinder that you have stored in the deep freeze and cut into one fourth inch rounds...place one inch apart on parchment lined sheets,and allow them to come into a nice sun tanned colour...about fifteen minutes of flame should do quite nicely...Transfer the cookies to the racks and allow to cool off for about ten minutes...Then with a gentle hand,toss the warm cookies with the remaining confectioner sugar in a brown paper lunch sack...Yes,they still make them...and I really enjoy the nostalgia of the past when I incorporate them into my culinary creativity...Yep! Livin' On The Edge :o)