I made these a month ago, and apparently totally failed to post about them! Jr Taster had a great time with the cookie cutters on this one, though she had a little trouble understanding why we couldn’t eat them before they went into the oven. (Sometimes I have that problem too)
Cream together in the mixer until light and fluffy.
Add 1 tbsp rum “extract”. I just used rum, because the liquor store people said rum extract isn’t sold anymore. It came in a very cute teeny-tiny bottle. Add 1 egg and beat thoroughly.
Sift together 1.5c flour, 3/4c cocoa powder (the book calls it “breakfast cocoa”) 1.5 tsp baking powder and .25 tsp salt. Slowly add to the wet ingredients.
The original recipe says to go straight to rolling and I think that would work fine, but the editors suggested refrigerating “until quite firm”, and it was naptime. So half of this went into the freezer and half was rolled out a few hours later.
Bake at 375F for 8 minutes according to the book. Mine took 10 on a Volrath with a silpat, and 12 on an Airbake sheet.