Rum-buttered almond cookies from The New York Times Cooking

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Notes about this recipe

  • Jane on December 23, 2024

    These were a great Christmas cookie. Very quick and easy to make, look great on a cookie platter, taste wonderful. I do prefer the intense almond flavor and moister texture of a pignoli cookie (my favorite cookie ever) but these are a good option. I did double the rum as NYT notes said the rum favor was muted and still found it rather low-key but probably that's a good thing for a cookie. I made them half the size of the recipe and baked for 18 mins. The amount of rum butter in the recipe was more than enough for double the number of cookies.

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