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“Make these for a cookie swap. Used regular Barcardi rum. Everyone loved them. It's from the 1001 Cookie Recipe Cookbook.”
READY IN:
4hrs 38mins
YIELD:
6-8 dozens
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. Beat in the eggs. Beat in the rum and almond extract. Gradually blend in the dry ingredients. Cover and chile for 4 hours.
  2. Preheat oven to 400 degrees.
  3. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
  4. Bake for 6 to 8 minutes, until lightly colored. Transfer to wire racks to cool.

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