Muscovado and Rum Cookies

Muscovado and Rum Cookies

Ingredients

• 1 1⁄ 2 cups all-purpose flour
• 1⁄ 2 teaspoon baking soda
• 1⁄ 2 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1⁄ 2 cup plus 1⁄ 3 cup dark or light muscovado sugar, packed
• 1⁄4 cup plus 3 tablespoons granulated sugar
• 1 large egg
• 2 tablespoons dark rum

Cooking Instructions: 

1. Sift together the flour, baking soda, and salt. 
2. Using an electric mixer at high speed, beat the butter, 1⁄2 cup of the muscovado sugar, and 1⁄4 cup of the granulated sugar in a large bowl until the mixture is light in color and texture, about 3 minutes. 
3. Add the egg, and beat well, then beat in the rum. 
4. Stir in the flour mixture until well mixed. 
5. Cover the bowl with plastic wrap and refrigerate until it firms up a bit, about 1 hour.
6. Position racks in the center and upper third of the oven and preheat to 350°F. 
7. Line two baking sheets with parchment paper or silicone baking mats.
8. Mix together the remaining 1⁄ 3 cup of muscovado sugar and 3 tablespoons of granulated sugar in a small bowl. 
9. Using a level tablespoon of dough for each cookie, roll the dough into balls. A few at a time, roll the balls in the sugar mixture to coat them.  Place 2 inches apart on the baking sheets. 
10. Flatten the tops of the balls with the tines of a fork.
11. Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are firm around the edges but the centers are slightly soft, about 10 minutes. 
12. Cool on the sheets for a few minutes, then transfer to wire cake racks and cool completely.