Buttered Rum Meltaways

Directions

1. 1
   Whisk together flour, cornstarch, spices, and salt in a bowl.
2. 2
   Put butter and 1/3 cup confectioners sugar into the bowl of an electric mixer fitted with the paddle attachment.
3. 3
   Beat on medium speed until pale and fluffy.
4. 4
   Mix in rum and vanilla.
5. 5
   Reduce speed to low, and gradually mix in flour mixture.
6. 6
   Divide dough in half.
7. 7
   Place each on a piece of parchment paper; shape dough into logs.
8. 8
   Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch-thick log.
9. 9
   Wrap in parchment.
10. 10
    Chill in freezer at least 30 minutes or up to 1 month.
11. 11
    Preheat oven to 350F.
12. 12
    Remove parchment.
13. 13
    Cut logs into 1/4-inch-thick rounds; space 1 inch apart on parchment paperlined baking sheets.
14. 14
    Bake until just golden, about 15 minutes.
15. 15
    Transfer cookies to wire racks; let cool 10 minutes.
16. 16
    Gently toss warm cookies with remaining 2/3 cup confectioners sugar in a resealable plastic bag.
17. 17
    Cookies can be stored in airtight containers at room temperature up to 2 weeks.