Archive | December 2011

Martha Stewart Christmas Cookies


Martha Stewart’s Best Christmas Cookies

Every year in the beginning of December, we engage in the time-honored tradition of cookie baking. Fill your house with the comforting scent of baked goods and wow your friends and family with these exceptional Christmas cookie recipes from Martha Stewart.

These ones sound marvelous!!

Buttered Rum Meltaways


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


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.

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).

Preheat oven to 350 degrees F. 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.

Martha Stewarts Buttered Rum Meltaway Cookies