1 cup Butter, softened
2 cups Firmly packed brown sugar
2 tablespoons Milk
2 tablespoons Instant coffee granules
2 large Eggs
1 teaspoon Rum extract
1/2 teaspoon Vanilla
4 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
Chocolate sprinkles - or- melted Chocolate (optional)
Beat butter in large bowl with electric mixer at medium speed until smooth. Add
sugar; beat until well blended. Heat milk in small saucepan over low heat; add
coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and
vanilla to butter mixture. Beat at medium speed until well blended. Combine
flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture
to butter mixture, beating at low speed after each addition until blended.
Shape dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough
will be soft; sprinkle lightly with flour if too sticky to handle.) Roll logs in
chocolate sprinkles, if desired, coating evenly (1/3 cup sprinkles per roll).
Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap
each log in plastic wrap; refrigerate overnight.
Preheat oven to 350ºF. Grease cookie sheets. Cut rolls into 1/4-inch-thick
slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced
cookies chilled until ready to bake.) Bake 10 to 12 minutes or until golden
brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or
white chocolate, if desired. Store in airtight container.
Makes about 60 cookies *To dip 24 cookies, melt 1 cup
chocolate chips in small saucepan over very low heat until smooth.