More from the Gourmet Cookie Book…
The Gourmet Cookie Book is fast becoming one of my favorites. I found some of my mother’s cookies from the fifties (and I thought she had invented them).
I couldn’t wait for this refrigerator cookie dough to chill, so I rolled the dough into little balls and dipped the bottom of a glass in rum to press them thin. Then, of course, added sprinkles. I also substituted real rum for the extract – alcohol evaporates anyway when cooked.
Cream 3/4 cup butter; add 1 1/4 cup sugar. Add 1 tablespoon rum and 1 egg. Beat together. Add 3/4 cup cocoa, 1 1/2 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt. Add to wet ingredients and roll or chill. Bake in 375 degree oven about 8 minutes.