You’re already drinking this holiday season - why not throw some booze in the batter? These butter rum balls are a nice complement to a cheese plate or prelude to a rich roast.
1 cup butter, softened
1 1/4 cups sugar
3 large egg yolks
1 tsp butter rum flavoring
2 1/2 cups flour, unsifted
In a large bowl, cream butter with 3/4 cup sugar using a hand-held mixture. Beat in egg yolks and rum flavoring.
Gradually add the flour, using hands to knead in last of it.
When the dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
Cut into 1/4-inch slices and roll each slice with hands to form a ball. Roll balls in a mixture of the remaining 1/2 cup sugar.
Preheat over to 350 degrees. Line two baking sheets with parchment paper.
Place on cookie sheet and bake for 10-12 minutes.